Creamy Banana Zucchini Overnight Oats (with no dairy!)are the perfect healthy summer breakfast! All you need is six ingredients, no cooking required. The best part is you don't have to grate the zucchini!
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.
You all love my high protein banana bread overnight oats, but couldn't we all use one with veggie power?! We're leveling up our better-for-you breakfast game today my friends.
Star ingredients
Most overnight oat recipes are typically made with yogurt, but we're going another direction today. Vegan versions often call for chia seeds as the thickener, which I love for a dose of fiber and brain-boosting fats.
- Overripe banana: This is our natural sweetener, so you want it extra ripe here. I found in testing that spotted brown is ideal versus full blown brown.
- Zucchini: I developed this recipe with a full cup of grated zucchini that you don't have to peel (hello, extra fiber) OR squeeze the water out of! It took a bit of trial and error to get the liquid ratio right but we're accounting for the zucchini liquid and it's the perfect thickness.
- Non-dairy milk: When I want more protein, I make this with soy milk. I love using coconut milk for a richer option, too!
- Chia seeds: These powerhouses help thicken the mixture in lieu of yogurt (I love the fiber and healthy fats they add, too). Don't skip them since they're key for texture.
This is my ideal topping situation
To me, topping this baby with toasty walnuts (just bake at 350F for 10 minutes), coconut, more banana, and a drizzle of pure maple syrup is perfection. Almond butter makes quite a terrific topper as well.
When I make these for my kids, they request mini chocolate chips on top. Can't blame them! A drizzle of almond butter is delish, too.
This storage tip is a game-changer
Most overnight oats typically last 3-5 days in the fridge, but you'll want to enjoy this recipe by the next day since the banana will oxidize and brown quickly.
Alternatively, you could add a splash of lemon juice to keep the color in tact. If the brownish hue doesn't bother you, you can definitely eat them a couple days later!
Now who on God's green earth wouldn't be a fan of sneaking a serving of veggies into their breakfast routine? Hip hip, zucchini!
Print
Banana Zucchini Overnight Oats
- Prep Time: 5 mins
- Cook Time: 0 min
- Total Time: 5 mins
- Yield: 2 1x
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
- Diet: Vegan
Description
Creamy Banana Zucchini Overnight Oats are the perfect healthy summer breakfast! All you need is six ingredients, no cooking required.
Ingredients
- 1 medium ripe banana
- 1 cup old-fashioned oats
- 1 ⅓ cups unsweetened vanilla non-dairy milk (almond, cashew, oat, etc)
- 1 tsp chia seeds
- 1 cup grated zucchini
- ½ tsp cinnamon
- Toppings of choice: walnuts, sliced banana, almond butter, chocolate chips, coconut, maple syrup, etc
Instructions
- Place banana in a medium bowl or glass Pyrex and mash with a fork. Add the rest of the ingredients and stir to combine. Cover and place in refrigerator for 6 hours or overnight.
- In the morning, top with desired toppings and eat at room temperature or warmed to your liking.
Notes
I recommend eating this the next morning as the banana will turn brown over time.
Beth Naughton says
I never get tired of this! I look forward to having this for breakfast every morning!
Alexis Joseph, MS, RD says
You made my day thanks so much, Beth!
Lisa says
When I saw this recipe, I was excited that I actually had a zucchini in my fridge and could try this. Mine turned out a bit watery (or milky I suppose) so I'll probably reduce the amount of milk next time, but it's delicious and the zucchini adds a nice flavor to the oats without being obvious. I topped mine with blueberries, pumpkin seeds and almond butter. So very tasty! Thanks!
Alexis Joseph says
Thank you for the feedback, Lisa! You can also squeeze some water out of the zucchini if you'd like or double the chia seeds.
Alexis Joseph says
Love to hear that!
Gabriela Lima Felgueiras says
congratulations ! excellent advertisement
Shil Mitra says
A bowlful of goodness.Yum!
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?
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
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!
Cynthia says
I like that the nutritional information is listed below the recipe. Thanks!
Blair @ The Seasoned Mom says
Trying these tomorrow! I have some zucchini in my kitchen to use up, and they sound delicious!
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!
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.
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!
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!
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
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.
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.
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!
rachel @ athletic avocado says
basically like eating banana and zucchini bread in batter form! Not complaining here 🙂
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!