Popular Conditions & Diets
Ingredients
12
Time
20m
Serves
2
Recipe by Jennifer Barr
Ingredients
12
Time
20m
Serves
2
Breakfast
Gluten-Free
Vegan
1 cup
Gluten Free Rolled Oats
1 3/4 cup
Coconut Milk
1
Banana
mashed
1 Tbsp
Coconut Sugar
1
Zucchini
grated
1/2 Tbsp
Ground Cinnamon
1/4 tsp
Nutmeg
1 Tbsp
Chia Seed
1 Tbsp
Ground Flax
1/4 tsp
Sea Salt
1 Tbsp
Coconut Oil
1/3 cup
Walnuts
chopped
1
Warm up a medium sized pot on medium heat and add in the coconut oil.
2
Once the coconut oil has melted, place all of the ingredients, except the zucchini and walnuts, into the pot and stir until fully combined. Bring the mixture to a simmer on medium heat and stir frequently. Cook uncovered for 3-5 minutes (or until oatmeal thickens) then add in the shredded zucchini and half of the chopped walnuts (saving the other half for topping). Mix until everything is fully combined.
3
Let that simmer for an additional 3 minutes. Add more liquid at this point if needed to reach desired consistency.
4
Remove from the heat and divide into bowls. Top with the saved zucchini and walnuts and any additional favourites like yogurt, banana, pumpkin seeds, honey or maple syrup. And enjoy!
5
Leftovers can be stored in a sealed glass container in the fridge for up to 2 days. Enjoy warm or cold.
Jenn believes in the power of plants. As a Certified Culinary Nutritionist, she enjoys creating nutritious, homemade food to cure, heal and fuel her own life with more joy and energy. She loves using her knowledge to help educate and support others to live a more optimal life. She loves meal prep, sustainable living, developing nutritionally packed plant-based foods and of course styling and snapping her creations.
