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Don’t let the name of this food scare you, it is one of the greatest inventions of all time! Adding zucchini to your porridge is a genius way to incorporate more vegetables into your diet, plus cuts the calories in half. I say zucchini porridge is supercool!
I was introduced to this zucchini porridge (or as she calls zoats) by the lovely Josefine. Her blog is anyway amazing, but for this recipe I am so thankful to her, there are no words for it. I just can’t stop adore this porridge! When I first saw the recipe, I knew it must be something special, but I didn’t expect this…heaven!
Usually I eat zucchini more as a savory food than a sweet one, but this recipe may change this situation. This porridge is extra creamy and has endless options. You can use any milk of your choice, you can add spices and nut butters, fruits, berries or seeds as toppings. Or wonderful caramelized pears.
Zucchini Porridge
- Total Time: 15 mins
- Yield: 2 1x
Ingredients
- 1 cup of rolled oats
- 1 cup of finely shredded zucchini (peeled in my case)
- 1 cup of almond milk
- 1 cup of water
- 1 tbsp almond butter
- 1 tbsp maple syrup
- 1 tsp cinnamon
Instructions
- Add all the ingredients to a small pot and cook for about 5-10 minutes. Don’t forget to stir sometimes. Add your toppings and serve warm. Enjoy!
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Breakfast
This is so creative, and your pictures are gorgeous! I can see how zucchini would be good in a sweet, breakfast recipe. It’s really a neutral flavor, and I ‘m guessing that it gives the oats a fresh taste. I’ll have to try this.
Thank you, Linda!
I don’t really taste the zucchini in this recipe, but it gives a great texture and I love vegetables in sweet recipes 🙂
Wel, you just convinced me to try putting zucchini in my porridge in one sentence 🙂
Beautiful photos, Evi!
Thanks, Jasmin!
I think you will like it a lot, too 🙂
Yay! I am so happy you like it too. It is seriously amazing 🙂 Iøm craving this now, because your pictures are stunning. Thank you so much for the kind words!
And thank you so much for this idea! I just can’t get enough of this porridge 🙂
I love the green specks that are on the top from the zucchini! I would never think to put zucchini in a breakfast porridge, but then again, I probably would have never thought to put it in bread either and zucchini bread is one of my favorites! This looks so good 🙂
Thank you! A few years back I found veggie smoothies or sweet potato, beet or zucchini cakes also super weird, but now I love to experiment with vegetables in sweet dishes!
Zucchini is especially one of my favorites for sweet food, since it has a neutral taste (or let’s say it has no taste sometimes :D)
Zucchini Porridge sounds absolutely yum! And the addition of blueberries on top are just to die for! 🙂
Thank you, Anu!
This is such a great idea! Thanks for sharing. Zucchini is so versatile . . . last night I made cauliflower cream sauce with zucchini pasta, and now tomorrow morning I can turn the rest of the zucchini into breakfast. I’m excited:)
Thank you, Laura!
That cauliflower cream sauce sounds delicious too!
Lovely recipe, Evi. I’m finding more and more how versatile zucchini is and putting it in a porridge sounds delightful given zucchini’s neutral flavor. I recently looked up it’s nutritional profile and was quite impressed with this veggie. Thank you for this, Evi!
Thanks, Traci!
I really love zucchinis and its neutral flavor is a totally win for me. There are some people who are not that happy, if I cook with zucchinis everyday, so something like this porridge is perfect to secretly use them 😀
What a great looking breakfast! I’d never think to put zucchini in a porridge but it actually looks so good!
Thanks Lilli!
It also never came in my mind before, but now I just can’t stop loving it 🙂
Thank you for this great recipe. I tried it this morning and it was really good!!!
Hi Kerstin! I am so happy you enjoyed it 🙂
Kipróbáltam és isteni! Remek a blog is, hajrá! 🙂
Köszönöm szépen és nagyon örülök, hogy tetszik a blog! 🙂
I had half a zucchini in the fridge, an empty stomach and class in 30 minutes when I accidentally came by your blog for the first time (just now). Perfect timing for a perfect porridge. Is it too soon to say I love you?
Hey Gabriela,
thanks for your kind words, I am so glad you liked the porridge recipe!
P.S.: No, never too soon, I love you too!♥
I tend to make overnight oats for breakfast, will the flavours still work if not heated up?
Hmm…actually I’ve only tried the recipe this way, but I guess it should also work without heat. The texture may be different, because cooked zucchinis are softer. But the taste should be similar, since zucchinis have a pretty neutral taste.
Let me know if you tried it with overnight oats, I’m intrigued now 😉
I eat this everyday for breakfast.
Love the recipe and your blog. You are amazing!
(I have also tagged you on Instagram on a picture of this)
Thank you so so much, Jenny!
I am so happy you like the porridge 🙂
I made a version with less oats + some psyllium husks, chia seeds, a finely grated carrot and a quarter of a beetroot.. Added a little pure stevia, cacao, macca, cardamon. (Nut butter with little chunks of roasted pumpkin on top + extra spice).
YUM.
Then did the same with all the spice you would put in pumpkin pie + tahini on top with coconut yogurt.
Then some little bits of coconut oil fried tofu -with pure vanilla essence and rock salt and cinnamon to add some crunch.
Love doing weird things with traditionally savory foods!
Hey Hannah,
Wow, these combinations sound all amazing! Love all these creative flavors and textures you added, but that tofu one sounds especially cool – def trying it, thanks for the inspo 🙂