Luca’s Zucchini Oatmeal Bowls

dairy freevegan
Zucchini Oatmeal Bowl

If you’re looking for quick and easy ways to squeeze more vegetables into your kids’ foods, you’ll love this Zucchini Oatmeal, which is super packed with protein and all the essential nutrients for our little ones – and it’s fit for adults, too! Who doesn’t love oatmeal?

Luca’s Zucchini Oatmeal Bowls

Luca wasn’t always into oatmeal, but once he got into it, he’s been an oatmeal fanatic ever since. When he was going through a little vegetable strike, I started adding vegetables to all of his favorite foods (I literally stirred mashed carrot into his almond butter – I’m that mom!) When I tried it in his oatmeal and gobbled up the entire adult portion oatmeal bowl, I knew I had a winner – and now I’m sharing it with you all!

The key to this oatmeal bowl is to get the consistency right. Toddlers especially have issues with different consistencies, so I try to keep it the same every time. I’ve noted this in the recipe instructions, but if your oatmeal comes out too wet, be patient, it may thicken up a bit and if it doesn’t, once you add in almond butter, it’ll thicken up quickly. So, just remember you are still adding in almond butter. Thus, if you have the opposite problem and the oatmeal is too sticky and chunky, add some splashes of milk (whatever milk you serve your little one) until you get your desired consistency (keeping in mind, you will be adding almond butter, so it needs to be a little moist.)

If you want to serve this a bit deconstructed, serve the berries on the side, instead of mixed together. This is also for babies who might not have taken to oatmeal yet and need some familiar foods (fruits, in this case) to get them going!

You’ll be so surprised at how quickly this comes together and how simple it is! You’ll be kicking yourself thinking, “why haven’t I tried this already?” And for those mamas with super picky little ones, this may put your heart at ease knowing that at least they’re eating some zucchini first thing in the morning!

Luca’s Zucchini Oatmeal Bowls

Prep Time2 mins
Cook Time2 mins
Total Time4 mins


  • 1 packet Nature's Path Organic Original Oatmeal
  • 1/4 shredded zucchini don't pack the cup, just about 1/4 cup
  • 1.5 tablespoons nut butter we use almond butter
  • 1 tablespoon hemp seeds
  • berries we use whatever we have on hand, but Luca loves either strawberries or blueberries in his oatmeal
  • 1/2 banana small diced


  • Cook the oatmeal packet in the microwave, according to the instructions on the box. We mix together the oatmeal with 1 cup of water, microwaving for 90 seconds.
  • While the oatmeal cooks, place the shredded zucchini in a paper towel or cheesecloth over a small bowl and squeeze out all of the moisture. Set aside.
  • Once the oatmeal is done, if it's too thick, I add splashes of almond milk until it's smoother. If it's a big watery, keep stirring and let sit for another 30 seconds or don't worry, because you're adding nut butter and that will thicken it.
  • Add the zucchini, almond butter and hemp seeds first. Stir very well to combine. Then, add the berries and banana and stir well again. Transfer to whatever bowl you're using for your little one and let cool a bit before serving.
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Shannon says:
Love this for getting some veggies in for kids!
Meaghan says:
yes! Feels like a HUGE win!

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I’ve got these BUFFALO TOFU WRAPS on the menu for next week - there’s a secret ingredient to make the tofu crisp up in the air fryer (you’ll see in the video!) 🥑🥬🥕⁣

and since we all appreciate a good lu review, he thought these were buffalo chicken wraps when I first served them to him! 😜 ⁣

grab the recipe on the blog! 🙌🏼⁣

#buffalosauce #tofurecipes #vegetarianmeals #easylunch #easylunchideas

ramen is the perfect meal for this season of life. it’s cozy, comforting, filling, and satisfying. 🙏🏼 needless to say, I’ve been eating tons of ramen bowls lately, and I’m extra excited to share this one with you, a take on Japanese miso ramen: Miso Noodles with Smoky Tempeh (using @lightlifefoods Original Tempeh) and Kale. 🥬 🍜 #LightlifePartner⁣

this is kind of like two recipes in one, because this smoky tempeh is good on everything – in sandwiches, on salads, in grain bowls - it’s my go-to flavor when I’m making tempeh (especially for those who aren’t as far along on the tempeh train as I am.) the other recipe is the simplest miso ramen with kale, which you’ll be making over and over again. 👏🏼 also, you can simply sub in @lightlifefoods’ Smoky Tempeh product here, to save time!⁣

you can find @lightlifefoods Original Tempeh at @acmemarkets or @wholefoodsmarket, but use their Store Locator on their site to find out where it’s sold near you. 🛒⁣

recipe below 👇🏼👇🏼⁣

Miso Ramen with Smoky Tempeh and Kale⁣
Serves: 4⁣

2 tablespoons extra virgin olive oil⁣
8-ounce package @lightlifefoods Original Tempeh, cubed⁣
¼ cup soy sauce, low sodium⁣
2 tablespoons maple syrup⁣
¼ teaspoon smoked paprika⁣
1 teaspoon liquid smoke⁣
1/2 teaspoon garlic powder⁣
2 garlic cloves, minced⁣
1-inch knob ginger, minced⁣
4 cups vegetable broth⁣
1 tablespoon miso paste⁣
1 tablespoon low-sodium soy sauce⁣
4 cups finely chopped kale⁣
12 ounces ramen noodles⁣

Heat half the oil in a large skillet over medium heat. Add the tempeh slices and cook for 5 minutes until browned, stirring frequently.⁣

While tempeh cooks, stir together ¼ cup of water, soy sauce, maple syrup, smoked paprika, liquid smoke, and garlic powder. Pour that over the cooked tempeh and stir to coat. Let cook another 5 minutes or until moisture is evaporated and tempeh is browned. Set aside on a parchment lined plate.⁣

Heat the remaining oil in a large pot over medium-high heat. Once oil is shimmering, add the garlic and ginger and cook for 1 minute or until fragrant. Add the broth and 2 cups of water and bring to a boil over high heat.