Zucchini Bread Oatmeal

Name: Zucchini Bread Oatmeal
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 2
Ingredients: 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 tbsp (20 g) chia seeds; 1/2–1 tsp cinnamon, to taste; 1/4 tsp freshly grated nutmeg or a dash of ground nutmeg; 1 1/2 tbsp (22.5 mL) pure maple syrup or 1 large ripe banana, mashed; 1 tsp pure vanilla extract; Chopped pecans; Raisins or chopped pitted dates; Pat of coconut oil or vegan butter; Pure maple syrup or coconut sugar; Cinnamon; Shaved dark chocolate; Small pinch fine sea salt

By Angela Liddon · Oh She GlowsPublic

Your rating · the average is public, yours is not

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. Luxurious canned coconut milk lends this oatmeal a satisfying, decadent creaminess, while the grated zucchini adds a dose of Vitamin C, B Vitamins, and Potassium. Chia seeds help thicken the oatmeal and provide a nice boost of healthy fats! I don’t recommend skipping the suggested toppings below—they give this bowl a nutty, sweet chewiness and that signature zucchini bread flavour. And you may be happy to know that this oatmeal is super versatile (often I don’t even measure when I make it at home!)—you can use rolled or instant oats, grated or finely grated zucchini, and play around with the zucchini-to-oat ratio however you’d like. I encourage you to find your perfect bowl! This recipe is inspired by my 2011 version.

Prep: 5 min
Cook: 8 min
Total: 13 min
Servings: 2

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This recipe was taken from Zucchini Bread Oatmeal · by Angela Liddon. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 2 people

Cooking for

1(14-ounce/400 mL) can light coconut milk
0.67 cup(66 g) gluten-free rolled oats*
1 cup(125 g) packed finely grated zucchini (1 medium)**
2 tbsp(20 g) chia seeds
0.5–1 tspcinnamon, to taste
0.25 tspfreshly grated nutmeg or a dash of ground nutmeg
1.5 tbsp(22.5 mL) pure maple syrup or 1 large ripe banana, mashed
1 tsppure vanilla extract
—Chopped pecans
—Raisins or chopped pitted dates
—Pat of coconut oil or vegan butter
—Pure maple syrup or coconut sugar
—Cinnamon
—Shaved dark chocolate
—Small pinch fine sea salt

Steps

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!

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Per portion

Calories: ~0 kcal
Protein: ~6.4 g
Fat: ~5.2 g
Carbs: ~26.5 g
Fiber: ~0.5 g
Sodium: ~0.2 mg

5 ingredients still need USDA food links. freshly grated nutmeg or a dash of ground nutmeg, pure vanilla extract, Chopped pecans, Raisins or chopped pitted dates, Pure maple syrup or coconut sugar, Cinnamon are linked but not in weighable units yet. Any figures below include only weighable linked amounts. Shown for one portion of a 2-portion recipe.

Nutrition needs links

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Milk
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