Zucchini Oatmeal for Breakfast

Yield: 2 generous bowls. Prep time: 5 minutes. Cook time: 8 minutes

BY Oh She Glows.

Zucchini bread in oatmeal form...who knew?! This tasty dish comes together in less than 15 minutes—perfect for when you’re craving the warm spiciness of zucchini bread but don’t have time to make a whole loaf. Dr. Porter altered the recipe a bit by removing some of the sugar/maple syrup options. This recipe is sweet enough without them.

Ingredients

For the oatmeal:

• 1 (14-ounce/400 mL) can light coconut milk

• 2/3 cup (66 g) gluten-free rolled oats*

• 1 cup (125 g) packed finely grated zucchini (1 medium)**

• 2 tablespoons (20 g) chia seeds

• 1/2 to 1 teaspoon cinnamon, to taste

• 1/4 teaspoon freshly grated nutmeg or a dash of ground nutmeg

• 1 1/2 tablespoons (22.5 mL) pure maple syrup or 1 large ripe banana, mashed (Optional)

• Small pinch fine sea salt

• 1 teaspoon pure vanilla extract

Topping suggestions:

• Chopped pecans (my favorite)

• Chopped pitted dates

• Pat of coconut oil or vegan butter

• Cinnamon

Directions

1.  Add all of the oatmeal ingredients except for the vanilla to a medium pot and stir to combine. Bring mixture to a simmer over medium-high heat. Reduce heat to medium. Cook uncovered for 7 to 9 minutes, stirring frequently, until thickened.

2.  Remove from heat and stir in the vanilla. Adjust spices and sweetener to taste, if desired.

3.  Divide the oatmeal into bowls and top with your desired toppings. Leftovers will keep in an airtight container in the fridge for 3 to 5 days. To reheat, add the leftovers to a small pot along with a splash of coconut milk. Stir and heat over medium until heated through. Alternatively, you can enjoy leftovers cold too!

** If you use the finest grate hole on the box grater, the zucchini will virtually disappear into the oatmeal, whereas a standard-size grate hole will yield visible strands of zucchini throughout (and amp up the bowl’s chewy texture). Be playful with these two options.