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white bowl of zucchini bread steel cut oatmeal topped with almond butter, chocolate chips, and walnuts

Healthy Zucchini Bread Steel Cut Oatmeal

This Zucchini Bread Steel Cut Oatmeal is the yummiest way to get veggies in for breakfast. The recipe is easy, vegan, gluten-free, and can be made in a large batch for meal prep!
Course Breakfast
Cuisine American
Keyword chocolate chips, cinnamon, oatmeal, vanilla, walnuts, zucchini
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4



  • Grate zucchini using a cheese grater. If you don't have a cheese grater, you can also shred the zucchini with a julienne peeler or in a food processor.
  • Once zucchini is grated, place steel cut oats, chia seeds, and ground cinnamon into a large saucepan. Give these dry ingredients a stir to combine.
  • Then, pour nut milk and vanilla extract over the steel cut oats. Bring oats to a boil, stirring in grated zucchini. Reduce heat and continue to cook, stirring frequently, until all the liquid has been absorbed, about 15-20 minutes.


*Cooking times may vary depending on the type of steel cut oats you use. I personally love these quick-cooking steel cut oats from Bob's Red Mill since they cook really fast! If you're using regular steel cut oats, it will take about 15-20 minutes for the liquid to absorb.
*Leftovers will keep in an airtight container in the fridge for at least 4 days. Reheat on the stovetop or in the microwave. Tip: keep any toppings separate, and only add them at time of serving.
*The base recipe has no added sweeteners. Use chocolate chips or a drizzle of maple syrup to add sweetness!