I love quickbreads, and I love baked oatmeal. Needless to say, this recipe for zucchini bread baked oatmeal is the ultimate of dope recipes. So much so that I used the word 'dope' to describe it. Make it the night before a busy week, and you've got a quick breakfast that's easy to warm up and delicious to eat!
Zucchini Bread Oatmeal
(Makes 1 Serving)
1/3 cup rolled oats
1 cup non-dairy milk or water, plus more as needed to thin out
1/2 - 1 teaspoon ground cinnamon
Pinch of salt & nutmeg, to taste
1/2 cup packed finely grated zucchini
1 tablespoon chia seeds or ground flax
1 tablespoon raisins
2 tablespoons chopped pecans
1 teaspoon vanilla extract
1 tablespoon + 1 teaspoon packed brown sugar, divided
1 teaspoon Earth Balance (or other buttery spread) -- What is Earth Balance?
1) In a medium sized pot, add water or milk, cinnamon, nutmeg, salt, and oats. Bring to a boil and simmer over medium heat, stirring frequently, for about 4 minutes.
2) Now stir in the grated zucchini, chia seeds, raisins, 1 tbsp packed brown sugar, and 1 tbsp of the pecans. Cook over medium heat, adding more liquid when necessary, for another 5-6 minutes. Reduce heat to low if required. When cooked, remove from heat and stir in vanilla.
3) Pour into bowl and top with remaining 1 tbsp pecans, 1 tsp packed brown sugar, and 1 tsp Earth Balance. Serve and enjoy- but be careful as it’s very hot!