Ingredients:
1/3 cup rolled oats
1 cup non-dairy milk or water (I prefer almond milk as it’s creamy), plus more as needed to thin out
1/2-1 tsp ground cinnamon
Pinch of salt & nutmeg, to taste
1/2 cup packed finely grated zucchini
1 tbsp chia seeds or ground flax
1 tbsp raisins
2 tbsp chopped pecans
1 tsp vanilla extract
1 tbsp + 1 tsp packed brown sugar, divided
1 tsp butter
Directions:
1. In a medium sized pot, add water or milk, cinnamon, nutmeg, salt, and oats. Bring to a boil and simmer over medium heat, stirring frequently, for about 4 minutes.
2. Now stir in the grated zucchini, chia seeds, raisins, 1 tbsp packed brown sugar, and 1 tbsp of the pecans. Cook over medium heat, adding more liquid when necessary, for another 5-6 minutes. Reduce heat to low if required. When cooked, remove from heat and stir in vanilla.
3. Pour into bowl and top with remaining 1 tbsp pecans, 1 tsp packed brown sugar, and 1 tsp butter.
Yield: 1 serving so you may want to make lots more.
Read more: http://ohsheglows.com/2011/08/22/zucchini-bread-oatmeal/#ixzz2neJQl2UN
