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.
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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.
Ingredients
- 1/2 cup oats
- 3/4 cup unsweetened almond or cashew milk
- 1 scoop vanilla protein powder
- 1/4 cup grated zucchini
- 1/2 teaspoon cinnamon
- 1/4 teaspoon vanilla
- 1/2 – 1 Tablespoon maple syrup (optional)
- 1 Tablespoon chopped walnuts
Instructions
- 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.
Nutrition
- Calories: 402kcal
- Sugar: 2g
- Sodium: 133mg
- Fat: 12g
- Saturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 12g
- Protein: 16g
- Cholesterol: 0
If you try this recipe, be sure to let me know. Leave a comment here or share a photo via social media and tag me (@eatingbirdfood) or use the hashtag #eatingbirdfood in the post. Seeing you try my recipes makes me all warm and fuzzy inside and it’s honestly what keeps me posting. That and your comments. I LOVE connecting with you!
Yum, this truly sounds incredible! This time of year, the local zucchini tastes great, so this would be the ideal time for these oats!
Yum! I really enjoyed your warm zucchini bread oatmeal and am so excited to try this recipe tonight/tomorrow!
Yay!! I can’t wait to hear what you think. And I’m so pumped that you enjoyed the stove-top version. 🙂