You might be seeing the name ‘“Z’Oats” in the recipe title and be wondering what on Earth I’m talking about…. but Z’Oats is essentially oatmeal, but made (at least in part) from zucchini!
Stay with me, I promise it’s not as crazy as it sounds.
I personally really enjoy oatmeal, and I shared my basic overnight oats recipe not too long ago. But sometimes it’s nice to add in some sneaky vegetables into your breakfast to be that much closer to achieving your 5-a-day!
Adding shredded zucchini to oatmeal is a really simple way to do this, and I promise that the zucchini is basically tasteless in this bowl. I’ve also added zucchini to warm oatmeal with just as delicious results.
You can decide whether to leave the skin on the zucchini or not – usually I remove it, but since this dish was meant to be green, I figured I would leave it on! Maybe this is the perfect St. Patrick’s day breakfast?
Matcha Overnight Z’Oats
½ cup (125mL) non-dairy milk (I like almond or coconut)
⅓ zucchini, grated
¼ cup (60mL) oats
¼ cup (60mL) yogurt (I use a full-fat Greek yogurt but would also be great with coconut yogurt!)
1 tbsp (15mL) chia seeds
2 tsp (10mL) maple syrup or honey
1 tsp (5mL) matcha powder
½ tsp (5mL) vanilla extract
pinch of salt
In a medium sized bowl, or directly in your sealable storage container, mix together all ingredients.
Refrigerate overnight in a tightly sealed container (could be kept up to 2-3 days in the fridge).
Mix with your desired toppings and enjoy!