Zucchini Bread Oatmeal
Serves: 4 (1 cup or 240 ml per serving)
Prep time: 10 minutes | Cook time: 15 minutes | Total time: 25 minutes
Ingredients:
- 1 large zucchini (shredded to make about 2 cups or 480 ml as outlined in step 2)
- 1 1/4 cups (300 ml) water
- 1 cup (240 ml) fortified nondairy milk of choice (almond, hemp, rice, etc.)
- 1 cup (80 g) dry rolled oats
- 2 tsp vanilla extract
- 1 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/2 cup (62 g) chopped walnuts
- 1/4 cup (60 ml) maple syrup
- 1/4 cup (36 g) raisins
- 2 Tbsp ground flaxseeds
- 1 Tbsp almond butter
Instructions:
- Read through recipe and put all ingredients in your work area before starting your prep.
- On a large box or handheld grater, shred zucchini. Measure 2 cups (480 ml) shredded zucchini and squeeze out any excess water.
- In a medium pot, place zucchini, water, nondairy milk, oats, vanilla, cinnamon, nutmeg and salt. Bring to a boil, then immediately reduce heat to low and simmer, uncovered, for 12–14 minutes, or until most liquid has been absorbed and oats are tender.
- Remove from heat and stir in walnuts, maple syrup, raisins, flaxseeds and almond butter. Stir until completely combined. Enjoy immediately.
Notes:
Storage tip: Oatmeal can be stored in an airtight container in the refrigerator for up to 5 days or frozen in individual servings for up to 2 months.
Make it nut-free: Substitute raw, shelled pumpkin seeds for walnuts and sunflower seed butter for almond butter.
Make it gluten-free: Ensure rolled oats are labeled “gluten-free.”
Nutrition Information Per Serving:
327 calories, 15.5 g total fat, 1.6 g saturated fat, 9.2 g polyunsaturated fat, 3.7 g monounsaturated fat, 0 mg cholesterol, 207 mg sodium, 536 mg potassium, 42.7 g total carbohydrates, 6.1 g fiber, 21.9 g sugar, 7.7 g protein, 16% calcium, 13% iron
