Carrot Cake / Zucchini Bread Oatmeal
Prep Time:
10 minutes to grate or chop your veggies.
Prep Notes:
Use a mandolin or food processor to make this even faster and easier.
Cooking Time:
6 - 8 hours in a slow cooker.
Yields:
3 - 4 servings (I multiplied the ingredients in the original recipe for a larger pot)
Ingredients:
2 cups of steel-cut oats
4 cups non-dairy milk (or water)
2 carrots, grated or finely chopped
1 small zucchini, grated or finely chopped
pinch of sea salt
2 dashes of nutmeg
2 dashes of cloves
2 dashes of cardamom
1 teaspoon cinnamon
2 tablespoons brown sugar or maple syrup
chopped pecans and banana for topping
Prep Time:
10 minutes to grate or chop your veggies.
Prep Notes:
Use a mandolin or food processor to make this even faster and easier.
Cooking Time:
6 - 8 hours in a slow cooker.
Yields:
3 - 4 servings (I multiplied the ingredients in the original recipe for a larger pot)
Ingredients:
2 cups of steel-cut oats
4 cups non-dairy milk (or water)
2 carrots, grated or finely chopped
1 small zucchini, grated or finely chopped
pinch of sea salt
2 dashes of nutmeg
2 dashes of cloves
2 dashes of cardamom
1 teaspoon cinnamon
2 tablespoons brown sugar or maple syrup
chopped pecans and banana for topping
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Directions:
Before bed, oil the inside of your slow cooker. Combine the oats, milk, carrot, zucchini, spices, and sweetener. Give it a good stir, cover, and cook on low 6-8 hours.
In the morning, check the seasoning and add more spices if needed. You may also wish to add a little more milk. Top with the chopped pecans (I simply crumble them with my hands).
Admire your beautiful creation, say a word of gratitude, and enjoy.
I loved how comforting and savory this dish is. I was full for nearly 4 hours after eating a relatively small serving. I am sensitive to sugar and find a sweet breakfast has me craving more sweets, simple carbs, and caffeine. So I am really happy I found this easy recipe.
The next morning, I noticed the leftovers had become almost solid, like a bread pudding. So, I got crafty and cut out a half-moon, and cut that in half. I warmed some Earth Balance in a pan, and heated my oatmeal loaf over medium heat for a few minutes on both sides. Then the real magic happened. I added banana, pecans, shredded coconut, a dash of cinnamon, and a drizzle of real maple syrup.
Seriously. One of the yummiest, decadent things I have come up with! And the best part - not too sweet. An hour later I am focused, energized, and my belly is happy. I love knowing I already had a serving of veggies hiding in my brunch.
Perfect goodness for a winter day. Perfect way to feed your body and soul. Perfect way to keep your resolutions.
Before bed, oil the inside of your slow cooker. Combine the oats, milk, carrot, zucchini, spices, and sweetener. Give it a good stir, cover, and cook on low 6-8 hours.
In the morning, check the seasoning and add more spices if needed. You may also wish to add a little more milk. Top with the chopped pecans (I simply crumble them with my hands).
Admire your beautiful creation, say a word of gratitude, and enjoy.
I loved how comforting and savory this dish is. I was full for nearly 4 hours after eating a relatively small serving. I am sensitive to sugar and find a sweet breakfast has me craving more sweets, simple carbs, and caffeine. So I am really happy I found this easy recipe.
The next morning, I noticed the leftovers had become almost solid, like a bread pudding. So, I got crafty and cut out a half-moon, and cut that in half. I warmed some Earth Balance in a pan, and heated my oatmeal loaf over medium heat for a few minutes on both sides. Then the real magic happened. I added banana, pecans, shredded coconut, a dash of cinnamon, and a drizzle of real maple syrup.
Seriously. One of the yummiest, decadent things I have come up with! And the best part - not too sweet. An hour later I am focused, energized, and my belly is happy. I love knowing I already had a serving of veggies hiding in my brunch.
Perfect goodness for a winter day. Perfect way to feed your body and soul. Perfect way to keep your resolutions.
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Notes:
I used regular oats and the recipe still worked. (I found the texture to be nice and mushy, as unappealing as that may sound), almost how I imagine a baked oatmeal would be. I will try making this on the stove top next time (30-45 minutes should do the trick) or try the steel-cut oats.
Moral of the story? Play. Use what you have on hand. Experiment. Listen to what your body is craving. And go cook.
Oh yeah, and add in veggies everywhere.
I used regular oats and the recipe still worked. (I found the texture to be nice and mushy, as unappealing as that may sound), almost how I imagine a baked oatmeal would be. I will try making this on the stove top next time (30-45 minutes should do the trick) or try the steel-cut oats.
Moral of the story? Play. Use what you have on hand. Experiment. Listen to what your body is craving. And go cook.
Oh yeah, and add in veggies everywhere.
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