Let me tell you, this Crockpot Zucchini Oatmeal is a breakfast game-changer! It’s creamy, cozy, and packed with veggies—yes, veggies! Don’t worry, the zucchini adds moisture without an overpowering taste, so even picky eaters will gobble it up. It’s a perfect make-ahead breakfast for busy mornings, and you’ll love how the slow cooker does all the work while you sleep. Healthy, kid-approved, and oh-so-delicious—what’s not to love?
What You’ll Need
- 1 cup old-fashioned oats
- 1 medium zucchini, grated (about 1 cup)
- 2 cups almond milk (or milk of your choice)
- 1 cup water
- 2–3 tbsp honey or maple syrup (adjust for sweetness)
- 1 tsp vanilla extract
- 1 tsp cinnamon
- Pinch of nutmeg (optional)
- Pinch of salt
- Toppings (optional): Fresh fruit, nuts, seeds, extra cinnamon, or a drizzle of honey
Pro Tips
- Squeeze the zucchini: After grating, press the zucchini between paper towels to remove excess water. This prevents the oatmeal from getting too watery.
- Customize sweetness: Start with less sweetener and adjust after cooking to fit your taste.
- Double the batch: This recipe is perfect for meal prep. Make extra and reheat leftovers throughout the week!
- Use steel-cut oats: For extra chewiness, swap old-fashioned oats with steel-cut oats but add an extra cup of water and cook longer (8–9 hours).
- Add protein: Stir in a scoop of protein powder or nut butter before serving to make it more filling.
Tools You’ll Need
- Slow cooker
- Box grater (for the zucchini)
- Measuring cups and spoons
- Mixing spoon
Substitutions and Variations
- Milk: Use any milk—cow’s milk, oat milk, or coconut milk work great.
- Sweetener: Swap honey for agave syrup, brown sugar, or stevia.
- Spices: Add ginger or cardamom for extra flavor.
- Add-ins: Stir in raisins, shredded coconut, or mini chocolate chips for a fun twist.
Make-Ahead Tips
This oatmeal is perfect for overnight cooking! Just set it before bed, and it’ll be ready in the morning. If it finishes cooking before you wake up, set your crockpot to “keep warm” to maintain the perfect temperature.
Instructions
1. Grate the Zucchini
Grate the zucchini using a box grater, then squeeze out excess water using paper towels.
2. Combine Ingredients
Add the oats, grated zucchini, almond milk, water, honey, vanilla extract, cinnamon, nutmeg (if using), and salt into the slow cooker. Stir to combine.
3. Cook
Cover and cook on low for 6–7 hours (or high for 3–4 hours), stirring once halfway through if possible.
4. Serve
Spoon the oatmeal into bowls and add your favorite toppings like fresh fruit, nuts, or a drizzle of honey.
Leftovers and Storage
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat in the microwave or on the stovetop with a splash of milk to loosen it up.
- Freeze individual portions for up to 3 months. Thaw in the fridge overnight before reheating.
Conclusion
There you have it—Crockpot Zucchini Oatmeal that’s healthy, easy, and perfect for busy mornings! Give it a try, and don’t forget to make it your own with fun toppings and add-ins. I’d love to hear how your family likes it, so leave a comment below with your experience or any questions. Happy cooking! 😊
