Zucchini Oatless Oatmeal is a Paleo twist on a classic bowl of morning oatmeal. Made with eggs, almond milk, zucchini, applesauce, flaxseed and cinnamon, this simple bowl of goodness is packed with protein and fiber. A nutritious way to stay full all morning!
Fri-YAY!!! So Monday I made you brownies and today I’m making you breakfast. And guys, this isn’t just any breakfast. This is oatless breakfast. Zucchini Oatless Oatmeal to be exact. I’m showing the Paleoans some love today. You’re welcome in advance.
I love oats, BUT sometimes you just need to mix things up and give the gut a break. You know?
A few weeks ago when it was 90 in Arizona, I was like I just can’t eat oats for breakfast. It’s just too hot and there was a lonesome zucchini dying in my fridge begging me to do something with it. So I did. I made Zucchini Oatless Oatmeal with it and it was awesome.
As you know, I’m pretty obsessed with zucchini and putting it in everything. Well, obsessed with all squash really. I was thinking the other day about this love of mine for squash and how I go through phases with eating each of them. I realized though that my phases aren’t really phases at all. They’re seasons.
You see during the winter I’m eating butternut, pumpkin and spaghetti squash like it’s going out of style. Then in the summer I’m like giveme all the zucchini! Okay, so I eat butternut year round BUT the reality is it is really HOT in Arizona for like 10 months of the year. So that means if I were to always eat what was in season, I would be eating zucchini all the time and boy that would just not be fair to the others and well, kinda boring.
So in all fairness to the oats and squashes and Paleons, let’s eat Zucchini Oatless Oatmeal every now and then. Mmk?
Now understandably, you are skeptical about Zucchini Oatless Oatmeal. I’m a mind reader. Didn’t you know that?
BUT I’m telling ya, this Zucchini Oatless Oatmeal is D-E-licious! You’ll be surprised. So before you judge an oatmeal by it’s oats, give it a fair chance. This is a judgement free zone! Worst case. You can always bake it into a muffin. It’s all about options people.
Oh, but before you go. I had another awesome thought about this Zucchini Oatless Oatmeal. Technically, this is like overnight “oats,” minus the oats of course. The recipe has ground flaxseed. Have you heard of it? Well, it’s like the magician of omega powerhouses. One of the best you can eat really.
AnyWHO….you could totally throw all of the ingredients for this in a mason jar the night before and it will magically puff up like puff the magic dragon overnight. Toss it in the microwave the next morning and voila! You’ve got overnight Zucchini Oatless Oatmeal. My work here is done!
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- 3 large egg whites
- ¾ cup unsweetened vanilla almond milk
- ½ cup zucchini, grated (~1/2 of a small zucchini)
- ½ cup unsweetened applesauce
- 1½ tbsp ground flaxseed
- ½ tsp cinnamon
- optional toppings: raw almonds, seeds, fresh fruit, nut butter
- Heat a medium saucepan over medium-low heat.
- Add egg whites, milk and flaxseed to the saucepan, stirring constantly as they combine until they thicken. Do not let it sit without stirring otherwise the eggs will scramble.
- Reduce heat to low and add applesauce, zucchini and cinnamon to the mixture stirring to combine.
- Allow mixture to thicken to desired consistency. Remove from saucepan, place in a bowl and top with options toppings as desired.
Total Fat: 5.9g, Saturated Fat: 0.3g, Cholesterol: 0mg, Sodium: 285.3mg, Total Carbs: 19.2g, Fiber: 7.3g, Sugars: 13.3g, Protein: 14.9g
What I Used For The Recipe
Does your eating follow the seasons? Have you had oatless oatmeal?