Wait! Don’t go.
This breakfast is too good for you to give up on right after you’ve read the title.
In fact, I knew you would be wary. That’s why I inserted the word “bread” into the title, although there is actually no appearance of bread in this bowl.
But I’m banking on the fact that you’ve experienced chocolate zucchini bread at some point in your lifetime and can acknowledge its culinary validity.
You’ve at least heard of it and have had time to accept that chocolate and zucchini can actually live peacefully beside one another. They can get along quite well, in fact.
So while I ease you into the idea that zucchini and chocolate can hold hands and jump happily together into your bowl of oatmeal, just try to keep on open mind.
Be brave and bold and get those boring notions of what breakfast should look like out of your mind.
Zucchini has been type-casted as a savory ingredient when it really has dynamic culinary capabilities. It is so mild that you can virtually use it in any cooking situation with positive results (I almost always throw some zucchini into smoothies).
And this warm, chilly-weather busting bowl of oatmeal is no exception.
I mean it’s chocolate, for breakfast, so what’s not to love really?
And you might think I’m playing the whole, there-is-zucchini-in-there-too-so-it-balances-out-the-chocolate card, but it’s not even like that.
Chocolate in its unadulterated form is seriously good for the bod. It’s only when we start acting like the clever humans that we are– and messing around with a good thing– that chocolate slips from the ranks of superfood into junk food territory.
Cocoa is a term most of us are pretty familiar with, and it is simply the roasted form of cocao beans. The cocao fruit tree produces pods that are cracked open to release beans, which are then processed in a number of ways.
You might even say that the chocolate in this breakfast bowl beats the zucchini, as cocao’s antioxidant levels surpass those found in most fruits and vegetables.
That means it’s amazing for heart health and reducing inflammation, and its high levels of magnesium can help to calm nerves and improve mood. (source)
What better way to start your day??
I soaked the oats in this recipe overnight to increase their nutrient levels and digestibility. Before convenience won the war in the food fight, everyone soaked their oats. An overnight soak was even included on the Quaker Oats box prior to the 1950’s (see image below recipe). It doesn’t take any extra time really, but if you forget or just don’t care about increased nutrient levels and digestibility 🙂 you can carry on with unsoaked oats.
I topped my bowl of no-bread chocolate zucchini bread oatmeal with some fruit, greek yogurt, sliced almonds, and a sprinkle of cocao nibs.
Ultra-healthy disguised as cozy breakfast food? I’ve never felt so sneaky.
- 1 cup rolled oats
- 1 cup water
- 1 cup milk or milk alternative
- 1 cup grated zucchini
- 2 tbs coconut sugar
- 1 tbs raw cocao powder or unsweetened cocoa
- 1/2 tsp cinnamon
- 1/4 tsp vanilla extract
- 1/4 tsp salt
- Add oats to a bowl with water. Allow to soak overnight on kitchen counter.
- In the morning, add soaked oats to a pan along with remaining ingredients. Bring to a simmer and reduce, stirring periodically.
- Remove oats from heat after 5-10 minutes, when oatmeal has thickened.
- Divide between two bowls. Serve with greek yogurt, fruit, cocoa nibs, and an extra dusting of cocao powder.
*If you don't choose to soak your oats, follow the same instructions- you may have to cook the oats for slightly longer.
Don't let me do all the talking! Let me know what you think in the comments.