Simple Zucchini Oatmeal (Zoats)
This plant-based breakfast is one of these easiest, and dare I say sneakiest, ways to get a veggie in at breakfast. A comforting blend of rolled oats, unsweetened soy milk, grated zucchini, a touch of cinnamon, and maple syrup comes together effortlessly in a pot in under 20 minutes.
Equipment
- Grater or food processor to shred/grate the zucchini
Ingredients
- 2 cups rolled oats
- 1 zucchini, grated/shredded
- 2 cups unsweetened soy milk, or other plant-milk of choice
- 1.5 cups water
- 2 tablespoons maple syrup
- 2 teaspoons cinnamon
- 1 tablespoon vanilla extract, optional*
Optional Toppings:
- More cinnamon, chia seeds, ground flaxseed, hemp hearts, nut or seed butter, fruit of choice *I looove and encourage having many different plants on plates around here!
Instructions
- In a medium pot, combine rolled oats, grated zucchini, soy milk, water, maple syrup, and cinnamon. Bring the mixture to a boil.
- Once the mixture reaches a boil, reduce the heat to low and let it simmer uncovered for 6 minutes. Stir frequently to prevent the oat and zucchini blend from sticking to the bottom of the pan.
- After removing the pot from heat, optionally add vanilla extract at this stage. Cover the pot with a lid and allow it to sit for 2-3 minutes. Then, serve and enjoy.
- For an extra touch, consider adding your favorite toppings such as chia seeds, walnuts, nut butter, or hemp hearts. You can also enhance the flavor by incorporating a fruit of your choice or a delightful fruit compote
Notes
- Make it gluten-free by using gluten-free rolled oats.
- Plant-milk: Feel free to switch it up and choose any plant-based milk for this recipe.
- Oats: For a heartier texture using steel-cut oats instead of rolled oats, adjust the cooking time to 20-25 minutes. You will also adjust the amount of oats and water used by using 1 cup of steel-cut oats and 2 cups of water. Everything else would remain the same.