• Vegan/GF Carrot Cake and Zucchini Bread Oatmeal

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    A huge thank you to Kimberly from our Facebook community for sharing this delightful breakfast recipe from 86 Lemons.

    Ingredients:

    • ½ cup steel-cut oats (use gluten-free, if desired)
    • 1½ cups vanilla-flavored non-dairy milk (such as coconut, almond, rice, etc. – I used coconut milk)
    • 1 small carrot, grated
    • ¼ small zucchini, peeled and grated (I used a little more, maybe ½ small zucchini)
    • pinch of salt
    • pinch of nutmeg
    • pinch of ground cloves
    • ½ tsp. cinnamon
    • 2 Tbsp. brown sugar or maple syrup or agave nectar
    • ¼ cup chopped pecans
    • I also added 1 tsp. of pure vanilla extract.

    Directions:

    THE NIGHT BEFORE:
    Oil the crock of your slow cooker. Combine all of the ingredients, except pecans, in the slow cooker. Cook on low for 6 to 8 hours.

    IN THE MORNING:
    Stir the oatmeal, taste and adjust the seasonings, and add more milk, if needed. Top with chopped pecans.

     

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