Creamy Banana Zucchini Overnight Oats are the perfect healthy summer breakfast! All you need is six ingredients, no cooking required.
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.
How to make overnight oats
You all love my Overnight Steel Cut Oatmeal, which actually does involve some cooking.
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 basically “cook” overnight in the liquid, AKA they soften up so there’s no need to ever actually cook them. All you do is combine some pantry staples in a bowl and let it sit overnight to thicken.
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.
Ingredients in vegan overnight oats
Overnight oats are typically made with yogurt, which is a delish tangy option as well. Vegan versions often call for chia seeds as the thickener, which I love for a dose of fiber and brain-boosting fats.
- old-fashioned oats: good ol’ rolled oats, not instant or steel cut. Oats create a nice nutty base for the recipe.
- banana: this is our natural sweetener, plus it makes the oats take on a delish banana bread flavor.
- zucchini: yep, we’ve got vegetables joining the party, too! You won’t even know it’s there.
- non-dairy milk: you can use whatever creamy liquid you’d like here—oat, almond, coconut, soy, whatever.
- chia seeds: to help thicken the mixture and add fiber and healthy fats.
- cinnamon: for that amazing sweetness, spice, and baked good flavor.
Topping ideas
I love topping this baby 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.
Gotta have texture!
- toasted walnuts
- flaked coconut
- chocolate chips (try mini!)
- almond butter
- pure maple syrup
How long do overnight oats last
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
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 1/3 cups unsweetened vanilla non-dairy milk (almond, cashew, oat, etc)
- 1 tsp chia seeds
- 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 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.
[Tweet “Breakfast is served! Banana Zucchini Overnight Oats via @TheHummusapien”]
Your calories are so off!!! 1cup oatmeal: 300 cals 1 banana: 100 cals…. right there that’s 400…..
Very deceiving.
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?
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
★★★★★
I used cucumber instead of zucchini, and although I had to drain the extra water, it was actually pretty good!! I’m amazed.
★★★★★
I’m so glad that worked–how cool!
I like that the nutritional information is listed below the recipe. Thanks!
Trying these tomorrow! I have some zucchini in my kitchen to use up, and they sound delicious!
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!
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.
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!
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!
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
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.
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.
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!
basically like eating banana and zucchini bread in batter form! Not complaining here 🙂
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!