Description
A wholesome and comforting zucchini bread-inspired oatmeal made with gluten-free rolled oats, coconut milk, and a blend of warming spices. Sweetened naturally with maple syrup or banana and topped with pecans, raisins, and optional dark chocolate, this recipe offers a nutritious breakfast packed with fiber and plant-based protein.
Ingredients
Scale
Oatmeal Base
- 1 (14-ounce/400 mL) can light coconut milk
- 2/3 cup (66 g) gluten-free rolled oats
- 1 cup (125 g) packed finely grated zucchini (1 medium)
- 2 tablespoons (20 g) chia seeds
- 1/2 to 1 teaspoon cinnamon, to taste
- 1/4 teaspoon freshly grated nutmeg or a dash of ground nutmeg
- 1 1/2 tablespoons (22.5 mL) pure maple syrup or 1 large ripe banana, mashed
- Small pinch fine sea salt
- 1 teaspoon pure vanilla extract
Toppings (optional)
- Chopped pecans
- Raisins or chopped pitted dates
- Pat of coconut oil or vegan butter
- Pure maple syrup or coconut sugar
- Cinnamon
- Shaved dark chocolate
Instructions
- Combine Ingredients and Heat: Add all of the oatmeal ingredients except for the vanilla extract to a medium pot and stir well to combine everything evenly. Place the pot over medium-high heat and bring the mixture to a gentle simmer.
- Simmer and Thicken: Once simmering, reduce the heat to medium and cook uncovered for 7 to 9 minutes, stirring frequently to prevent sticking and ensure even cooking, until the oatmeal thickens to a creamy consistency.
- Finish with Vanilla and Adjust Flavors: Remove the pot from heat and stir in the vanilla extract. Taste the oatmeal and adjust the spices and sweetener if desired, adding more cinnamon, maple syrup, or nutmeg to your preference.
- Serve with Toppings: Divide the oatmeal into bowls and add your preferred toppings such as chopped pecans, raisins, a pat of coconut oil or vegan butter, a sprinkle of cinnamon or coconut sugar, and shaved dark chocolate for added indulgence.
- Store and Reheat Leftovers: Store any leftovers in an airtight container in the refrigerator for 3 to 5 days. To reheat, place oatmeal in a small pot with a splash of coconut milk and warm over medium heat until heated through. Leftovers can also be enjoyed cold if preferred.
Notes
- Using gluten-free rolled oats ensures the dish is safe for gluten-sensitive individuals.
- Chia seeds not only add texture but also boost fiber and omega-3 content.
- Maple syrup and banana provide natural sweetness without refined sugars.
- Grated zucchini adds moisture and nutrients without overpowering flavor.
- Adjust spices like cinnamon and nutmeg to suit personal taste preferences.
- For vegan and dairy-free diets, use coconut oil or vegan butter as toppings.
- Leftovers keep well and provide a quick, nutritious breakfast option.
Nutrition
- Serving Size: 1 bowl (about 1/2 recipe)
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 70 mg
- Fat: 12 g
- Saturated Fat: 9 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 7 g
- Protein: 7 g
- Cholesterol: 0 mg
