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Stacey Kasdorf

Banana Zucchini Collagen Oats

When I don't have a batch of instant pot oatmeal in the fridge, I make these quick oats on the stove top. It's my go-to breakfast and is always so satisfying. Everly always comes and steals a few bites as well. I love to start my day with oatmeal because it helps increase my milk supply, keeps me full longer and I am always craving something sweet in the morning. Oatmeal is high in fiber, plus I add in veggies, an egg, and collagen to make it full of vitamins, minerals and protein too. The best part about this breakfast, other than it taking 5 minutes, is that you can easily change up the flavor profile by adding different mix-ins so that it doesn't get boring. Check out how I make my go-to oatmeal below.


Banana Zucchini Collagen Oats

Makes: 1 serving

Time: 10 minutes


  • 3/4 cup unsweetened almond milk

  • 1 egg

  • 1/3 cup quick oats

  • 1 banana, mashed

  • 1/2 zucchini, grated (you can also sub carrot)

  • 1 scoop vital proteins collagen peptides

  • 1 tbs ground flaxseed

  • dash of vanilla or almond extract

  • pinch of sea salt

  • optional: 1 tsp maca powder, 1 tsp chia seeds, 1 tsp cinnamon

  • toppings: nut butter, dried fruit, hemp hearts, fresh fruit or anything else you'd like!


  1. Put a small pot on the stove and add in milk and the egg. Whisk until combined. Next add in the oats, mashed banana, zucchini, collagen, flaxseed, vanilla and sea salt and mix until combined. Cook over medium heat, stirring occassionally for ~7 minutes or until oatmeal has thickened. Make sure to not let it sit too long without stirring or the egg will cook on the bottom and you'll have chunks of egg in your oats. By stirring it the egg will evenly cook throughout making it thick and creamy.

  2. Serve in a bowl and top with sliced bananas, hemp hearts, nut butter, dried fruit or dried coconut.



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