I am a @shutthekaleup fangirl, and this recipe is inspired by her (Jeannette Ogden) many postings on “zoats”, a warming breakfast that has an extra helping of veggies thanks to shredded zucchini added to an oatmeal base. Think about it – zucchini bread is a hit, so why can’t zucchini + oats = magic?
Spiced Zucchini Oats
1 cup gluten-free oats (I use Bob’s Red Mill)
1 medium zucchini, shredded
2 cups of your milk of choice – I used Califia Farms almond milk
1/2 tsp pumpkin pie spice (you can alternately use a blend of cinnamon and ginger)
pinch of pink Himalayan salt
Toppings: yogurt, granola, bee pollen, almond or peanut butter, honey
Heat milk in a saucepan and once it comes to a simmer, add the oats, zucchini, spices, and salt, give it a good stir, and turn to low. Let the oats cook as long as the package specifies (10-20 minutes for old fashioned oats usually), and monitor the liquid level so the oats don’t burn. Add a little more milk if the oats are getting too dry. Pull off the stove, divide into two bowls, and add your favorite toppings – the sky’s the limit here!