About the Recipe
If you're in search of a comforting breakfast that's both effortless to prepare and delectable, all while sneaking in a serving of vegetables before noon, you've landed on the perfect spot.
The foundation of this recipe is not only vegan but also gluten-free. I've provided some topping suggestions below (I particularly recommend the addition of chocolate chips), but don't hesitate to get creative and try out your own combinations.
Ingredients
1 cup grated zucchini (from ~2 small-med zucchinis)
1 cup steel cut oats
1/4 cup chia seeds
1/2 tsp ground cinnamon
2-2.5 cups unsweetened nut milk (I used almond)
1/2 tsp vanilla extract
Topping ideas: chocolate chips, walnuts, nut butter, maple syrup
Preparation
Instructions
Grate zucchini using a cheese grater. If you don't have a cheese grater, you can also shred the zucchini with a julienne peeler or in a food processor.
Once zucchini is grated, place steel cut oats, chia seeds, and ground cinnamon into a large saucepan. Give these dry ingredients a stir to combine.
Then, pour nut milk and vanilla extract over the steel cut oats. Bring oats to a boil, stirring in grated zucchini. Reduce heat and continue to cook, stirring frequently, until all the liquid has been absorbed, about 15-20 minutes.