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Gluten-Free & Vegan Zucchini Bread Oatmeal

Gluten-Free & Vegan Zucchini Bread Oatmeal
Organixx
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  • 1 cup grated packed zucchini
  • 1 ½ cups almond, cashew, or coconut milk
  • 1 cup gluten-free rolled oats
  • 2 tablespoons hemp hearts (hemp seeds)
  • 1-2 tablespoons maple syrup or raw honey
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • ¼ teaspoon of sea salt
  • ¼ cup chopped pecans or walnuts (optional)
  • ¼ cup raisins (optional)

  1. Add all ingredients except for the vanilla and cinnamon to a medium pot over med-high heat. Stir until well combined.
  2. Once mixture reaches a boil, reduce heat and stir frequently while oatmeal cooks (approx 7-10 minutes depending on the oats). If mixture seems too thick, add a splash more milk.
  3. Remove pan from heat and stir in vanilla and cinnamon.
  4. Ladle into bowls and garnish with drizzle of sweetener and add a splash of milk if desired.

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Comments

  1. This looks good but I have never enjoyed oatmeal made with rolled oats. Would it work with steel cut oats which is what I prefer to use, especially as the rolled oats are more processed then the steel cut oats.

    • We understand, Lynn. You are welcome to change some of the ingredients based on your personal preference. Although, please remember that doing so may change some steps and results from the original recipe, since steel cut oats cook longer and is more chewy than rolled oats. Let us know how it goes!

    • Hi Denise. You may modify this recipe according to your liking, while keeping in mind that some steps and outcome may differ due to the substitution of one of the main ingredients. Happy cooking!

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