In a medium saucepot, add the oats, almond milk, vanilla, cinnamon, and salt. Bring to a boil, then reduce the heat to a simmer. Cover and allow to cook until the milk has been absorbed and the oats are tender.
Stir in the banana, almond butter and zucchini and take off the heat.
Divide between four bowls and garnish with a dollop of yogurt, berries and almonds.
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