These vegan chocolate protein zucchini overnight oats have been my breakfast every day for the past few months, they are THAT good. Simple to prepare and full of healthy, satisfying ingredients.
Happy New Year!! Let’s kick off 2020 the best way I know how…with oats.
So now that the holiday hype is officially over and done with, I can finally share the breakfast I have been OBSESSED WITH for the last four months!! Also known as vegan chocolate protein zucchini overnight oats.
Don’t get me wrong, you guys know I’m always all about wholesome, nourishing, healthy foods. So I don’t really like the, “now we’re going to be all about health cause hashtag January!!!!” mindset. Like, we keep it pretty healthy year round here. But there is a reason I didn’t share this recipe sooner. The majority of people just aren’t looking for healthy breakfasts in December when they’re up to their ears in cookies.
So forgive me for holding out on you for so long, but the day is finally here. And trust me when I say, they’re so worth the wait. You need these in your life, so let’s talk details.
Ingredients for vegan chocolate protein zucchini overnight oats
- Zucchini: you’ll need grated or finely diced zucchini – trust me on this one. You won’t taste it, and while you may notice the texture, zucchini has basically zero flavor. It’s also an easy way to sneak some veg in at breakfast, which is never a bad thing.
- Rolled oats: I always use old-fashioned, whole grain rolled oats because they have the best texture and chew.
- Protein powder: I use Complement protein (and you can learn about their products + use my discount code to try it) because it’s definitely the simplest, highest quality vegan protein available. Any vegan protein should work, but it may change the texture/flavor slightly.
- Cacao powder: cacao gives the oats rich chocolate flavor and is a great source of antioxidants.
- Ground flaxseed: ground flax provides a lot of nutrition, including omega-3s. It helps to give the oats a nice thick texture.
- Nondairy milk: you’ll soak the oat mixture in some nondairy milk overnight (or for a few hours). I use unsweetened oat milk for great thick texture, but any nondairy milk should work.
- Frozen berries: I always use raspberries because they’re my favorite, especially with the chocolate flavor.
Tips for making vegan chocolate protein zucchini overnight oats
- Chop the zucchini into VERY small pieces. Chop the zucchini as small as you can. Teeny, tiny pieces make it even less noticeable and it’ll just blend in with the oats more easily.
- Add a splash of milk before serving to get a texture you like. I typically don’t add more liquid at this stage because I like my oats VERY thick, but feel free to add a bit more milk to get the texture you prefer.
- Have fun with the toppings. I love a drizzle of vegan yogurt for a bit of tang and the raspberries go great with the chocolate flavor, but add whatever other oatmeal toppings you like.
These vegan chocolate protein zucchini overnight oats are my daily post-workout breakfast and they NEVER get old. The texture is so gooey, thick, and rich, and the chocolate flavor is so so perfect paired with the tart raspberries. I sometimes top with a drizzle of vegan yogurt, which makes them extra pretty. They fill me up for hours and I look forward to them every day!!! I love food.
Xo,
Sara
Vegan Chocolate Protein Zucchini Overnight Oats
Ingredients
- 1 cup finely diced or grated zucchini
- 1/2 cup rolled oats
- 1 serving vegan protein powder – I always use Complement protein, you can learn all about Complement and use my discount code to order here! https://sweetvegansara.com/my-favorite-vegan-supplements/
- 1 tbsp cacao powder
- 1 tbsp ground flaxseed
- 1 cup nondairy milk – I use lowfat oat milk which gives the best creamy, rich texture, but you can use any nondairy milk
- 1 cup thawed frozen raspberries
- Any additional toppings of your choice – nut butter, vegan yogurt, etc.
Instructions
- Set out the frozen raspberries in a bowl at room temperature to thaw.
- Add the zucchini, oats, protein, cacao, and flax to a bowl and stir to combine.
- Add the oat milk and mix thoroughly, then set in the fridge for at least 2 hours or overnight.
- When you're ready to eat, mix the oats and add a bit more oat milk depending on the texture you want, then top with the raspberries and any other toppings you like.
