Zucchini Strawberry Overnight Oats for a Fresh Start

Delightful Zucchini Strawberry Overnight Oats made with fresh strawberries and zucchini, perfect for a quick, gluten-free breakfast!

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Prep Time 15

Chill Time 8

Total Time 8 15

Servings: 2 jars

Course: Breakfast

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

1 cup rolled oats gluten-free oats if needed
1 teaspoon ground cinnamon or nutmeg
1 medium finely grated zucchini drain excess water

For Sweetness

2 tablespoons maple syrup or honey agave syrup works as a vegan alternative
1 cup diced strawberries fresh or thawed frozen

For Extra Thickness

2 tablespoons chia seeds optional; substitute with ground flax seeds if desired

For Creaminess

1 cup milk of choice any dairy or non-dairy milk

Equipment

mixing bowl
Box Grater
mason jars or airtight containers

Method

Step-by-Step Instructions

In a large mixing bowl, add rolled oats and ground cinnamon. Stir together until evenly mixed.
Finely grate the zucchini and squeeze to remove excess moisture.
Incorporate the grated zucchini into the bowl with the dry ingredients, followed by maple syrup and diced strawberries. Mix thoroughly.
If using, sprinkle in chia seeds and stir well.
Slowly pour in milk, stirring gently until all ingredients are well combined.
Evenly distribute the mixture into mason jars, filling about three-quarters full. Secure lids and refrigerate for at least 6 hours or overnight.
Before serving, stir the oats and add a splash of milk if desired. Enjoy!

Nutrition

Serving: 1jarCalories: 350kcalCarbohydrates: 50gProtein: 10gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 5mgSodium: 150mgPotassium: 300mgFiber: 8gSugar: 12gVitamin A: 500IUVitamin C: 30mgCalcium: 300mgIron: 2mg

Notes

Store in airtight containers for up to 3 days. Add more milk when serving to adjust thickness as needed.

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