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Thick creamy Zucchini Matcha Oatmeal for a deliciously GREEN bowl of breakfast. Bright green tea flavor, naturally sweetened, veggie-laced, and morning easy!
Morning lovers. Matcha lovers. Easy breakfast lovers. This one is for all of you.
And matcha-loving morning-haters too actually – perhaps this can change your mind. Or just stick with your snooze button ways, and know this recipe tastes equally as yum as an extra late brunch. Not that I speak from experience or anything.
It’s a rare (and tragic) day in my world that doesn’t involve matcha. Usually in the shape of an iced latte with a side of afternoon computer work and the comfortable hum of a coffee shop. Most of my blog posts would not be written if it weren’t for that, it’s one of my most favorite parts of my workdays. But there is plenty of room in my day (and heart ♡) for more matcha in a cozier, spoon-not-sip form. That’s where this thick and creamy Zucchini Matcha Oatmeal comes in.
Yup I just nonchalantly snuck veggies in on you, cool? Zucchini in oats isn’t new or anything, it has it’s own hashtag at this point. So if I was a trendy human I would call this matcha #zoatmeal. But I am not. Plus autocorrect is just not having it.
Look, I’m not a veggie-loving, salads all day everyday kind of person. My instagram handle will never involve the word kale, of that I am sure. So I am not exaggerating or going all healthy food blogger on you when I say I legitimately prefer oatmeal with veggies cooked in. It breaks up the oat mushy-ness in a much-better-than-it-sounds kinda way. Riced cauliflower and grated zucchini are my favorites. Or carrots but then I’m always tempted to put frosting on top which sorta kills the whole BREAKFAST thing.
Since green was already the goal with this matcha bowl, I used grated zucchini AND zucchini blended into the cooking liquid. You can use all grated or all blended, but I like the mix for texture and color.
And if you are thinking: Since when does oatmeal involve a blender? a) with me everything involves a blender and b) since it’s date-sweetened. Or at least it can be. Medjool dates make it extra creamy and naturally sweet, but maple syrup is fine too.
Blender-inclusive date-sweetened zucchini oatmeal making looks something like…
- zucchini
- coconut milk
- dates (or maple syrup)
- vanilla
- matcha
- salt
Blend until creamy, then pour into a saucepan with:
- rolled oats
- grated zucchini
And cook just like any ol’ pot of oats – 10ish minutes on medium-low stirring occasionally. And then pile on the toppings because no bowl of oats is insta-complete without.
Smoothies, you’ve got some serious GREEN breakfast competition now!
Zucchini Matcha Oatmeal
- Category: breakfast
- Cuisine: american
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Description
Thick creamy Zucchini Matcha Oatmeal for a deliciously GREEN bowl of breakfast. Bright green tea flavor, naturally sweetened, veggie-laced, and morning easy!
Ingredients
Scale
- 1 small zucchini (100g)
- 1 cup coconut milk (240g) or nondairy milk of choice
- 2–3 pitted medjool dates (60g) OR 1-2 tbsp maple syrup
- 1 tsp matcha powder
- 1/2 tsp vanilla extract
- Pinch of salt
- 1/2 cup rolled oats (50g)
Instructions
- Grate half of the zucchini (about 1/3 cup grated) and roughly chop the other half.
- In a blender combine the chopped zucchini, milk, sweetener of choice, matcha, vanilla, and salt. Blend.
- Add to a medium saucepan along with the oats and grated zucchini.
- Simmer over medium-low heat for 8-10 minutes stirring occasionally until thick and creamy.
- Pour into a bowl. Top with banana, coconut, hemp seeds, and pumpkin seeds. Enjoy!
Nutrition
- Serving Size: 1 bowl
- Calories: 460
- Sugar: 24
- Fat: 7
- Carbohydrates: 58
- Fiber: 5
- Protein: 13
Keywords: breakfast, meal prep, veggies, healthy, tea, vegan
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