Here’s why I love overnight oats so much: they are easy, convenient, and there is no more excuse to not eat breakfast.
Make the Overnight Oats at night, refrigerate, breakfast is ready the second you walk downstairs the next day.
Adding zucchini to the oats is a no-brainer too. Not only is zucchini full of nutrition, but it also adds fiber with so few calories. Bonus – the zucchini also blends right in. You don’t see it or even taste it for that matter.
In the summer, take these overnight oats straight from the refrigerator and eat cold. In the winter you can heat them up quickly in the microwave. Delicious!
Zucchini Bread Overnight Oats
Makes 1 breakfast
1/2 cup rolled oats
1/4 cup grated zucchini (about 1/4 small zucchini)
1 tablespoons raisins
1 tablespoon ground flaxseed
1 tablespoon chopped walnuts
1/2 teaspoon ground cinnamon
1 teaspoon vanilla
1-2 teaspoons pure maple syrup
1/2 cup almond milk or milk of choice
2 teaspoons almond butter
1/2 cup blueberries or 1 small apple, chopped
- In 1 pint-sized mason jar (or another container that can be sealed) combine all the ingredients except for the blueberries or apple. Stir well or shake to combine and place in the refrigerator overnight.
- In the morning, remove the jar from the refrigerator and stir well. If heating up you can place the oats into a bowl and microwave for 45 seconds.
- Top with blueberries or chopped apple and enjoy!
You can easily double this recipe and save it for next day’s breakfast.