The fact that you can mix like five things together and wake up to breakfast all ready to go is the best thing since sliced bread.
For whatever reason, the concept of overnight oats perplexes people. Do you cook the oats? Do you eat them warm? Do you eat them cold? WHAT IS THE DEAL HERE.
The simple answer is that the ball is in your court. The marbles are in your jar. Errr…the oats.
Jars! You should totally make these in a cute little mason jar so you can legit just grab it in the morning when you woke up on the wrong side of the bed twenty eight minutes later than you wanted to and you don’t know where your right shoe is let alone what the hell you’re gonna eat for breakfast. Not like that ever happens to me.
Overnight oats in effect “cook” overnight in the liquid, AKA they soften up so there’s no need to ever actually cook them. If you don’t like cold oats, feel free to heat them up on the stove or in the micro till they’re warmed through. I love topping these with toasty walnuts (just bake at 350F for 10 minutes), coconut, more banana, and a drizzle of pure maple syrup. Almond butter makes quite a terrific topper as well. The funnest part is topping, no doubt.
Overnight oats are typically made with yogurt, but the shredded zucchini and chia seeds make them plenty thick/creamy enough.
And who on God’s green earth wouldn’t be a fan of sneaking a serving of veggies into their breakfast routine?
Hip hip, zucchini!
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Take five minutes the night before to make these Banana Zucchini Overnight Oats for easy, healthy breakfasts on-the-go all week!
Ingredients
- 1 medium ripe banana
- 1 cup old-fashioned oats
- 1 1/3 cups unsweetened vanilla almond milk
- 1 tsp chia seeds (optional)
- 1 cup grated zucchini
- 1/2 tsp cinnamon
- Toppings of choice: walnuts, sliced banana, almond butter, chocolate chips, coconut, maple syrup, etc
Instructions
- Place banana in a medium bowl and mash with a fork. Add the rest of the ingredients and stir to combine. Cover and place in refrigerator for 4-6 hours or overnight.
- In the morning, top with desired toppings and eat at room temperature or warmed to your liking.
Nutrition
- Serving Size: 1 serving
- Calories: 246
- Sugar: 10g
- Sodium: 26mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg
[Tweet “Breakfast is served! Banana Zucchini Overnight Oats via @TheHummusapien”]
Alexa [fooduzzi.com] says
LOVE this! It’s always a good idea to sneak in a veggie at breakfast time. Banana bread and zucchini bread are my favorite dessert breads, and I never thought of combining the two! Genius!
rachel @ athletic avocado says
basically like eating banana and zucchini bread in batter form! Not complaining here :)
Liz @ I heart vegetables says
I’ve never tried zucchini in my ats but I know I need to give it a try! This sounds delicious because I love anything with banana!
lauren says
zucchini everything, yum!! could I adapt this in some way to use Steel Cut Oats? or is there a nutritional benefit to having old-fashioned sometimes vs. steel cut? (my breakfast most mornings is your recipe for overnight apple cinnamon steel cut oats…where you boil for 2 minutes and then just let it sit on the stove) I’d love to switch up the flavor combo if there’s a way.
SILVIA says
I tried once making overnight oats. I used almond milk, oats and chia seeds. Expected to have a thick oats and I don’t know if Chia Seeds has expiration date but had to throw it down the drain. It was so liquid. It didn’t thicken up at all.
Christina @ The Blissful Balance says
LOL I remember when I firsttt discovered OO’s I was so so confused as to why people were eating cold oats. But I can’t stop won’t stop now. I have not made ~ZoAtS~ yet, and I need to get my act together because YUM
Emilie @ Emilie Eats says
Overnight oats are truly a lazy girl’s breakfast sent from the gods. Loooove the zucchini because I’m a true volume eater at heart – gimme all the food!
Lauren says
This is such a genius idea putting zucchini in overnight oats – love it! I go through phases of loving hot or cold oats. Right now I’m all about the classic PB and banana hot oats as we get colder in Syders!
Sarah @ Making Thyme for Health says
I’m all for sneaking some green into my oats! I’m ashamed to admit this but I still have yet to try overnight oats…I know, I deserved to have my food blog license revoked. ;)
Ima have to start wit dis because it looks soooo gooooood.
Victoria says
So I saw this…and was immediately like well I know what I’m making for breakfast this week. had a zucchini that needed to be used…love it when recipe fate happens!
Blair @ The Seasoned Mom says
Trying these tomorrow! I have some zucchini in my kitchen to use up, and they sound delicious!
Cynthia says
I like that the nutritional information is listed below the recipe. Thanks!
Angela GP says
I used cucumber instead of zucchini, and although I had to drain the extra water, it was actually pretty good!! I’m amazed.
★★★★★
Alexis says
I’m so glad that worked–how cool!
Agata says
I came across this yesterday and even though I was reluctant to mix raw zucchini with oats for my breakfast I thought I’d give it a go. I turned out great. The only improvement I’d make is to use less milk. I’d say 1 cup would be enough. Also, it all turned a bit brownish (because banana go brown). Next time I’m probably going to add either some lime juice or add banana in the morning. Thank you
★★★★★
Karli says
Your calories are so off!!! 1cup oatmeal: 300 cals 1 banana: 100 cals…. right there that’s 400…..
Very deceiving.
Alexis says
Hey Carli, I used My Fitness Pal’s nutrition calculator to assess the nutritional information for this recipe. You’re correct on your statement about the oatmeal and banana and my recipe reflects all that, divided by 12 muffins. What is deceiving?
Shil Mitra says
A bowlful of goodness.Yum!
★★★★
Gabriela Lima Felgueiras says
congratulations ! excellent advertisement
★★★★★