Zucchini Bread Oatmeal
Ingredients
The oatmeal
-
1
can (14-ounce/400 mL)
light coconut milk
-
⅔
cup (66 g)
gluten-free rolled oats
-
1
cup (125 g)
packed finely grated zucchini
-
2
tablespoons (20 g)
chia seeds
-
½ to 1
teaspoon
cinnamon
-
¼
teaspoon
freshly grated nutmeg or a dash of ground nutmeg
-
1 ½
tablespoons (22.5 mL)
pure maple syrup or 1 large ripe banana, mashed
-
1
pinch
fine sea salt
-
1
teaspoon
pure vanilla extract
Toppings
-
to taste
chopped pecans
-
to taste
raisins or chopped pitted dates
-
to taste
coconut oil or vegan butter
-
to taste
pure maple syrup or coconut sugar
-
to taste
cinnamon
-
to taste
shaved dark chocolate
Instructions
- Combine all oatmeal ingredients except for vanilla in a medium pot and stir.
- Bring the mixture to a simmer over medium-high heat.
- Reduce heat to medium and cook uncovered for 7 to 9 minutes, stirring frequently until thickened.
- Remove from heat and stir in vanilla. Adjust spices and sweetener to taste.
- Divide oatmeal into bowls and add desired toppings.
Nutrition Facts (estimated)
Servings
2
Calories
380
Total fat
17g
Total carbohydrates
54g
Total protein
7g
Sodium
220mg
Cholesterol
0mg
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