You may add zucchini bread flavors to your morning bowl of oats. This filling cup of oatmeal is loaded with zucchini, cinnamon, and maple syrup for sweetness.
| Prep Time: | 5 mins |
| Cook Time: | 10 mins |
| Total Time: | 15 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 1 ¾ cups almond milk
- 1 pinch salt
- 1 cup old-fashioned oats
- 1 cup shredded zucchini
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- 2 tablespoons maple syrup
- ½ tablespoon salted butter
- 1 teaspoon vanilla extract
- 2 tablespoons crushed walnuts
Instructions
- Bring almond milk and salt to a boil in a saucepan over medium-high heat. Add oats, zucchini, cinnamon, and nutmeg. Reduce heat to medium and cook, stirring often, for 5 minutes.
- Remove from heat and stir in maple syrup, butter, and vanilla. Top with crushed walnuts.
- Use coconut oil instead of butter if you want the oatmeal to be dairy free.
- You may use any type of milk you prefer.
- You may substitute maple syrup with honey, brown sugar, or the sweetener of your choice.
Nutrition Facts
| Calories | 356 kcal |
| Carbohydrate | 53 g |
| Cholesterol | 8 mg |
| Dietary Fiber | 7 g |
| Protein | 8 g |
| Saturated Fat | 3 g |
| Sodium | 249 mg |
| Sugars | 21 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |