Zucchini Bread Oatmeal

Ok, so I fully admit to being skeptical when I first saw the recipe - zucchini and oatmeal are two things I'd never expect to be in my mouth at the same time. But we've been so overwhelmed with zucchini this season that I've been putting it in just about everything. If you liked the Cherry-Zucchini Bread (we can't stop eating it), trust me when I say, you MUST try this!

It's the absolute most perfect warm-up for these unseasonably chilly fall-ish mornings. I'm not quite ready to let go of summer yet, but alas, if I must, this little bowl of heaven is going to make it a lot easier.

Buon appetito!

Zucchini Bread Oatmeal
Recipe courtesy of Oh She Glows
Serves 1

1/3 cup rolled oats
1 cup non-dairy milk
1 teaspoon ground cinnamon
a pinch of salt & nutmeg, to taste
1/2 cup finely grated zucchini (packed)
1 tablespoon chia seeds or ground flax
1 tablespoon raisins, cranberries or the dried fruit of your choice
2 tablespoons chopped pecans (walnuts are good too)
1 teaspoon vanilla extract
1 tablespoon packed brown sugar
1 teaspoon Earth Balance (optional)

In a medium sized pot combine oats, cinnamon, nutmeg, salt. Add milk and bring to a boil. Simmer over medium heat, stirring frequently, for about 4 minutes.

Stir in the grated zucchini, chia or flax seeds, dried fruit, brown sugar, and half the nuts. Cook over medium heat, adding more milk if/when necessary, for another 5-6 minutes. Reduce heat to low. When cooked, remove from heat and stir in vanilla.

Pour into bowl and top with remaining nuts and butter. YUM!

Vanilla Lavender Oatmeal

Photo and recipe courtesy of Healthy Slow Cooking

Perhaps this is just a futile attempt to push Spring along, but I seem to be on some kind of bizarre lavender kick. In any case, I can't wait to try this!

This recipe uses a smaller slow cooker that’s 1-1/2 to 2 quarts and makes 2-3 servings.

1/2 cup steel-cut oats (they have a gluten-free one as well)
2 cups unsweetened coconut milk
1 teaspoon vanilla extract
1 teaspoon culinary lavender (food grade)
1 – 2 tablespoons sweetener (vanilla sugar would be lovely)

Vanilla Creme Topping (optional)
3 tablespoons vanilla coconut yogurt mixed with the paste scraped out of 1/2 vanilla bean

The night before: Spray your crock with some oil to help with clean up later. Add oats, milk, lavender and vanilla extracts. Cook on low over night (7 to 9 hours).

In the morning: Stir your oatmeal well. It may seem watery at the top but if stirred it should become a more uniform consistency. Stir in sweetener. Top each serving with the vanilla creme topping. It will add sweetness and extra vanilla flavor. What a delicious way to start the day!

NOTE: whilst fresh lavender always looks lovely in a photo, personally I don't recommend it as an edible garnish. The flavor is a little too fresh and can taste a bit "soapy" if it doesn't have time to marinate a bit.