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Carrot Zucchini Pumpkin Oatmeal

Cool nights and cozy days, perfect opportunity for a warm and healthy fall breakfast! This carrot zucchini pumpkin oatmeal with chia and protein hits the nail on the head and is jam packed with nutrients! It also doesn’t hurt that it takes just 10 minutes to make and can be doubled or tripled to fit your needs, AKA, the perfect breakfast for busy mornings!! This oatmeal is full of fibre and is about 50% of your daily recommended intake. Oats are excellent complex carbohydrates that pair delightfully with chia seeds which are full of healthy fats. The carrots and pumpkin also provide a source of vitamin A for eyesight and growth and the zucchini contains high levels of vitamin C which supports immunity. Best part, no one will notice the veggies, even the pickiest eater! Overall this bowl of oats is creamy, thick and delicious! Feel free to play around with the toppings as well, but our favourites are pumpkin seeds and almond butter for some additional healthy fats!

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  • ½ cup canned pumpkin
  • ⅓ cup oatmeal
  • ⅓ cup shredded zucchini
  • ⅓ cup shredded carrots
  • 1 cup oat milk
  • 1 tbsp chia seeds
  • 1 tsp vanilla extract
  • 1 scoop vanilla protein powder
  • 1 tbsp cinnamon
  • 1 tsp pumpkin spice
  • optional : nut butter, pumpkin seeds, coconut, tahini, maple syrup, walnuts 


  1. Add everything to a small pot and cook over medium heat until creamy and heated through, about 7-8 minutes. Watch carefully and stir often to ensure it doesn’t burn.
  2. Scoop into a bowl and enjoy as is or top with a drizzle of tahini or almond butter, maple syrup and a few crushed walnuts


  • Serving Size: 1 serving
  • Calories: 450
  • Sugar: 6g
  • Sodium: 30mg
  • Fat: 6g
  • Saturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 65g
  • Fiber: 18g
  • Protein: 32g

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