A vegan oatmeal that’s loaded vegetables and tastes like a bowl of zucchini bread.
As it is still the first week of January, I bet thousands (if not millions) of people have resolved to eat healthier. So before everyone forgets about their resolutions (especially when the Easter chocolate starts appearing at the grocery store – you know they’ll be there soon, people), here’s a breakfast jam-packed full of veggies!
Zucchini for breakfast? Absolutely! This recipe calls for a whole zucchini, which turns your oatmeal into a bowl of green goodness.
I hope I’m not weird, because I love zucchini! It took me a while to appreciate just how versatile zucchini can be. It can be sweet, it can be savory, grilled, shredded, raw, baked into muffins… and I think you get my drift.
Of course, these days zucchini noodles have taken over the internet/food-i-verse.
While nothing will ever replace my precious pasta, zucchini noodles (or ‘zoodles’ if you prefer) aren’t bad. However, I absolutely have to cook them. I’ve eaten raw zoodles, and yikes, I won’t be eating them again. But when zucchini noodles are added to a stir fry with plenty of soy sauce, then I’m on board.
Zucchini noodles are also much, much tastier than those ridiculously low-calorie noodles (the ones that claim to either have zero calories, or something like 10 calories per serve). I tried those noodles a while ago, and they’re gelatinous, hard to chew and just plain awful. They may call themselves ‘miracle noodles’, but they taste like hell to me.
And, not surprisingly, they do nothing for you with regard to nutrition – unlike a beautiful green zucchini!
Of course, I’m not about to throw out my spaghetti and rice noodles. I don’t think actual pasta is unhealthy or should be avoided. As you can no doubt tell from my blog, I’m not anti-carb!
Which brings me to this oatmeal. It’s loosely based on zucchini bread, spiced with cinnamon and nutmeg and topped with some pecans and raisins. This oatmeal isn’t overly sweet, so add more maple syrup if needed.
Savory zucchini noodles and are nice and everything, but in the end my favorite way to eat zucchini is with grains, cinnamon and maple syrup.
This post was updated (with new pictures). in June 2015.
- For the oatmeal
- ¾ cup almond milk
- ¼ cup apple juice or water
- ½ cup rolled oats
- Pinch of salt
- 1 small zucchini, grated
- ½ teaspoon ground cinnamon
- Pinch of ground nutmeg
- 2 teaspoons maple syrup
- ½ teaspoon vanilla extract
- 1 teaspoon chia seeds (optional)
- Chopped pecans
- In a saucepan, bring the almond milk and apple juice (or water) to a boil, and then turn down the heat to medium. Add the rolled oats and salt, and stir well.
- Add the grated zucchini, cinnamon, nutmeg, maple syrup and vanilla extract. Stir in the chia seeds, if using.
- When the oats have absorbed the liquid and are creamy, transfer the oatmeal to a bowl. Top with some chopped pecans and raisins, and enjoy!