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  • Catherine Myburgh

Zucchini Oats

Oats are my favourite go to breakfast being easy, nutritious, affordable, versatile, an amazing source of fibre and a great addition to any diet boasting benefits of satiety, improved digestion and optimal gut health.

I love adding grated zucchini to my oats. It's an easy way to sneak in extra veg, micronutrients and bulk without drastically increasing the calorie content or changing the flavour and texture.

Note that the type of oats you use will alter the cooking time. Steel cut oats typically require longer (approximately 20 minutes), whereas quick-cooking/instant oats take just a minute or two.

The best part about oats are the toppings. I usually use whatever toppings, fruit and milk I have on hand, but you can use whatever you prefer. If you like your oats sweeter, I would recommend adding honey (locally sourced if possible) and/or coconut sugar (tastes like caramel), but any liquid sweetener or sugar will do.

Please note that the portion guidelines I have recommended below (and always) are purely recommendations. You may require more or less depending on your hunger, energy requirements and activity levels.

RECIPE | Serves: 2 | Cook time: 5 minutes


  • 1 cup rolled oats

  • 1 cup grated zucchini

  • 2 cup milk and/or water (I used a combination of oat milk & water)

  • 1 tsp. ground cinnamon

  • ¼ cup blueberries (fresh/frozen)

  • 1 cup diced apple

  • 1 tbsp. nut/seed butter of choice


1. Add oat milk and water to a small saucepan and bring to boil. Once the milk and water are boiling, reduce the heat and add in the oats, grated zucchini and cinnamon.

2. Allow oats to cook for roughly 5 minutes, stirring occasionally. Most of the liquid will absorb and the oats will become thick and creamy.

3. Serve cooked oats into two separate bowls and top with blueberries, diced apple, nut butter of choice and any other desired toppings.

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