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Zucchini Oatless Oatmeal is a 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!
This isn’t just any breakfast. This is oatmeal that is oatless breakfast. Zucchini Oatless Oatmeal to be exact. You won’t believe how good it is because I couldn’t until I tested it and tasted it. It was a crazy idea that turned out amazing!
I love oatmeal, but sometimes you just need to mix things up for breakfast.
A few weeks ago when it was 90 in Arizona, I was like I just can’t eat my protein oatmeal 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 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 delicious. 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!
Zucchini Oatless Oatmeal
Ingredients
- 3 egg whites
- 3/4 cup unsweetened almond milk, or milk of choice
- 1/2 cup zucchini, grated (~1/2 of a small zucchini)
- 1/2 cup unsweetened applesauce
- 1 1/2 tablespoons flax meal, not flax seed
- 1/2 teaspoon cinnamon
- Optional toppings: raw almonds, seeds, fresh fruit, nut butter
Instructions
- 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.
Video
Notes
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
OMG I NEVER would have guessed this recipe would be good but it is!!I have SOOO much zucchini in my garden I’m looking for new ways to use it. I had trouble getting it to thinken up at first but eventually it di, I used 1/2 as much applesauce and two drops of monkfruit syrup but I should have tasted it first, it really did NOT need to monk fruit! I put some toasted walnuts on top and extra cinnamon. I eat a lot of egg whites but do get tierd of the usual arugla goat cheese egg whites after a while. Thanks for your creativity!
whats the point of thus recipe when it has more calories than regular oatmeal and probably as many carbs. it also has a lot of fat.
There are 185 calories in this recipe – that is low calorie. Women should be eating 400-500 calories for breakfast. This recipe is extremely high fiber 7.2 which is scientifically proven to aid in weight loss and overall health. The total carbs in the recipe are 19.2, but the NET CARBS are 12 because 7.2 are coming from fiber so the fact that the carbs are higher should not be the concern. What type of carb it is should be the concern. The amount of fiber in carbs is key and the higher the better. The recipe is less than 6 grams of fat which is considered low fat and 14.9 grams of protein which protein is another food scientifically proven to aid in balanced metabolic hormones for weight management. So you can eat a 100 calorie breakfast that’s low carb with no fiber, no protein or fat and then be hungry an hour or two later and snack or you can eat for your metabolic hormones in a way that balances all macronutrients protein, fat and carbs and have great energy and lose weight. Not everything is about the calories and the numbers which is why having the right nutrition knowledge is so important.
This is so unique! Low carb… I love my oats, but it’s as carb as carb can get! Going to try this one out too! Love these recipes.. saving and sharing 😉
Hi can you do with whole eat if more Keto? is there a reason for only whites? Have you ever tried this with avocado instead of zuchs?
Hi, I don’t understand your Keto question so let me know what you mean by that. The egg white are balanced with the healthy fat in the flax so there is already good fat in here. And I have not tried the with avocado instead of zucchini. I assume it would be very liquid-y and not have the same consistency as real oatmeal though.
I followed this recipe and it turned out tasty, but pretty soupy. Watching the video, that looks like a lot more than 1 1/2 TBSP Flax. I upped mine to 2 tbsp but still had a very soupy texture. Any suggestions?
Hi Ali, you’re the only person who’s ever said that. It is only 1 1/2 tbsp in the video. You may have had too much zucchini in yours that added the extra moisture. My suggestion is either cook it longer until it thickens or squeeze out the moisture from the zucchini in a cloth before adding it next time.
This sounds delicious! How long would this stay good for if I put leftovers in the fridge?
With the flax in the recipe, it’s going to dry out quickly so no more than a day maybe two I’m guessing. You’ll have to add milk to it when you reheat too. Let me know how it goes!