Zucchini Bread Overnight Oats
Overnight oats with a twist of veggies. This zucchini bread inspired recipe is no sugar added, easy to prep and most importantly yummy!
Servings: 4 1/2 cup servings
Equipment
- Grater or small food processor
- Medium Mixing Bowl
- Measuring cups and spoons
- Glass food storage container or jars with air tight lids (1 per portion)
Ingredients
- 1/3 cup Plain Whole Milk Greek Yogurt
- 1 cup Old Fashioned Rolled Oats
- 1 cup Whole Milk (or unsweetened non-dairy milk of choice)
- 1 Tablespoon Chia Seeds
- 1 teaspoon Vanilla
- 1 pinch Salt
- 1 teaspoon Cinnamon
- 1 cup Grated Zucchini
Optional Add-ins:
- 3 Tablespoons Finely Chopped Walnuts
- 1 Tablespoon Maple Syrup
Toppings (for right before serving):
- Almond Butter
- Finely Chopped Walnuts
Instructions
- Mix all ingredients, reserving zucchini for last, in a medium bowl.
- Divide evenly among storage containers (recommended 1/2-1 cup serving size depending on appetite). Be sure that liquid is evenly divided amongst all portions to ensure the oats have the appropriate texture.
- Place in the refrigerator overnight. Store in the refrigerator in an air tight container for up to 4 days.
Notes
Zucchini options: 1 cup fresh zucchini (approximately 1 medium zucchini) OR 6 ounces previously frozen and thawed zucchini. Press excess liquid from zucchini prior to adding to mixing bowl.
Dairy free options: Use non-diary milk of choice and coconut milk yogurt
Whole milk yogurt and milk recommended for toddlers. If making for adults, feel free to use low fat or fat free options.