Zucchini bread overnight oats make for an easy and healthy portable breakfast. Made with oats, protein powder, grated zucchini and walnuts, these overnight oats are vegan and gluten-free.
Last month I posted a recipe for zucchini bread oatmeal. It was a huge hit, but I quickly realized that it’s still summer.
And there are days in the heat of summer when hot oats just aren’t appealing.
This is where overnight oats come in. They’re easy to prep, portable and best of all you don’t have to turn on your stove to make them.
Just combine all your ingredients, let the oats soak in the fridge overnight and you’ve got a healthy breakfast waiting to be enjoyed in the AM.
Oats are a great source of whole grains and complex carbs, but it’s important to add protein and healthy fats to them to ensure the meal will keep you full and satisfied until lunch. For the zucchini overnight oats I’m using a plant-based vanilla protein powder and chopped walnuts. The protein powder helps to make the oats taste a little more “bready” and walnuts are perfect for keeping with the zucchini bread theme.
Another thing I love about these zucchini overnight oats… they help you get in a serving of green veggies before lunch! Boom.
Right now most farmers markets have tables loaded down with fresh zucchini so grab some and take advantage of this recipe ASAP — before pumpkin starts taking over.
Love Overnight Oats? Here Are More Recipes to Try:
Place all ingredients except the walnuts in a container and stir until well combined. Seal with a lid and place in the fridge overnight (or at least a couple hours). Bring out of the fridge in the morning and stir. You’ll notice that the oats soak up a lot of the liquid so you may want to add a little more milk before serving. Top oats with walnuts and serve cold.