Oatless Zucchini Oatmeal (High Protein)

You won’t believe how incredible this oatless zucchini “oatmeal” tastes! It’s packed full of high-fiber and high-protein (thanks to flax seeds and protein powder) and is the best way to start your day.

Healthy Protein “Oatmeal”

Did you know that you can make a rich, creamy, and flavorful breakfast recipe that resembles oatmeal – without the oats? I’ve heard this called a few different things before, including zoatmeal (zucchini + oatmeal…clever!).

This recipe is super easy and full of incredible ingredients that are going to nourish and care for your body.

The zucchini is full of vitamin C and gut-healthy fiber. Banana is terrific for your muscles and heart since it is full of potassium.

Egg whites are the lean part of the egg, without the saturated fat from the yolks. Almond milk adds more than just flavor, and it’s a fantastic source of calcium too.

Flaxseeds provide lots of healthy fats for your brain and even down to your cells. The protein powder fortifies the recipe, giving your body a natural source of energy.

Finally, cinnamon does more than just add flavor. For example, did you know that it has anti-inflammatory properties? People use it in holistic medicine – it benefits your entire body.

Get ready because you are about to discover how delicious it tastes to eat your vegetables for breakfast!

Ingredients Needed

The secret to making oatless oatmeal taste so delicious is to use fresh ingredients and the perfect spices. Here’s what I used in this creamy recipe.

• Zucchini or Yellow Squash: I used 85 grams of either of these veggies. Finely shred it with the finest grating you have.
• Banana: Use 50 grams of a very ripe banana. This comes out to be about half of a banana.
• Liquid Egg Whites: You need 1/2 a cup of egg whites. It’s easiest to buy a carton and pour from there.
• Almond Milk: This recipe calls for 1/2 a cup of almond milk. The best kind is plain and unsweetened. If you use vanilla, it will compete with the flavor in the protein powder.
• Flaxseed: You only need one tablespoon of ground flaxseed in this oatmeal.
• Protein Powder: You need 1 tablespoon of vanilla protein powder. Any kind of protein powder works, so use your favorite kind.
• Cinnamon: You only need about 1/2 a teaspoon. You can add more if you want it to have a bolder flavor!

Kitchen Tools Required

You probably already have all the kitchen tools you will need to make this recipe. Here is what I used when I made it.

• Grater or Mandolin Shredder or Food Processor
• Small Mixing Bowl
• Small Saucepan
• Whisk
• Kitchen Scale

You will need 1/2 cup, 1 tablespoon, 1/2 teaspoon for measuring.

How To Make Oatless Zucchini Oatmeal With Protein

This recipe is so easy to make. First, mix together the zucchini and mashed banana in a small bowl and then set it aside.

Next, heat the egg whites and almond milk in a small saucepan over medium heat. Whisk this mixture continuously.

After a minute, add in the flaxseed and protein powder, and whisk them together. Let it all cook over medium heat for 2-3 minutes or until it thickens up.

Next, add in the zucchini and banana mixture, stirring continuously. Let it cook another 2-3 minutes or until the mixture really has gotten thick. Add in cinnamon and continue to stir.

Finally, turn off the heat and serve this zucchini oatmeal with the toppings of your choice!

Below are some common oatless oatmeal questions. Don’t see the answer you’re looking for? Leave a comment at the bottom of this post!

What is the best way to shred zucchini finely?

There are four ways to shred zucchini. You can use a:

• box grater
• food processor
• spiralizer
• peeler

The box grater or food processor is the best way to shred the zucchini for this recipe!

If you use a spiralizer or peeler, you will have to chop up the long tendrils into tiny pieces. This creates an unnecessary second step.

Do you peel zucchini or yellow squash before shredding it?

No, you do not have to peel zucchini or yellow squash before finely shredding it. In fact, there is a lot of heart-healthy fiber in the zucchini skin. The skin will soften and become incredibly soft and delicious as it cooks.

How do you ripen a banana faster?

Since this recipe calls for a very ripe banana (because it mashes up better), you might want to ripen your fruit quicker. The best way to do this is to place the bananas in a brown paper bag. Any size will work – even one that is as large as a grocery bag or as small as a lunch bag.

This traps the ethene gas with the banana, which helps it really speed up the ripening process.

How many eggs are in 1/2 a cup of egg whites?

This will vary depending on the size of the eggs you are using. For example, there are approximately 4-5 egg whites in half a cup.

Since separating eggs is so tedious, I prefer to buy egg whites in a container. So it’s super easy just to measure out the exact amount I need!

What are the best toppings for this zoatmeal?

You can add your favorite types of fruit to this oatless oatmeal. Try adding either blueberries, coconut, nuts, nut butter, or even strawberries on top. The options are endless – stopped only by your imagination!

If you add strawberries, try drizzling some chocolate syrup on top.

Steer clear of adding too much sugar or sweeteners. I prefer to sweeten it naturally with fruit. It’s so much healthier for you that way.

This zucchini oatmeal tastes best when it is fresh. All the textures will be perfectly combined together. However, I do not suggest trying to store leftovers for longer than a day or two.

If you want, you can store leftovers in an airtight container in the refrigerator for up to 3 days.

Then, reheat the leftovers in a saucepan. It should all soften and mix together just like new!

Add a little more almond milk if it thickens after being in the refrigerator.

If you liked this recipe, you’ll want to try these!

Here are some more of my favorite oatmeal dishes. Enjoy!

• Healthy Berry Baked Oatmeal
• Pumpkin Baked Oatmeal
• Apple Pie Baked Oatmeal
• Creamy Steel Cut Oatmeal
• Creamy Peanut Butter Overnight Oats

Recipe by Erin Morrissey and Photography by Moriah Sawtelle