Zucchini Bread Oatmeal

I love oatmeal.

But of course, you already know that,

judging by the many oatmeal recipes, as seen here, here, and here.

So this is just another oatmeal recipe. One that is incredibly hearty and incredibly healthy. Oats that stick to your ribs and keep you fueled the whole morning. Mmmm nothing beats a warm bowl of oatmeal! This oatmeal takes a bit more time, since it's all steel cut oats but there's something about slow cooking a nice bowl of oatmeal that calms your nerves and starts your morning off to a good mood.

Zucchini Bread Oatmeal

Yields: 1 serving

Original recipe here.

2/3 cup water/ soy milk/ almond milk/ rice milk

pinch of salt

1/2 cup dry steel-cut oatmeal

1/4 medium zucchini, finely grated

handful of chopped pecans

1/2 tsp. cinnamon

pinch of nutmeg, if desired

pinch of ground ginger, if desired

1 heaping tbsn. almond butter/ any nut or seed butter

2 tbsn. brown sugar

Maple syrup, to serve

In a heavy bottomed pot, bring the water and salt to a boil over high heat. Add the oats, lower the heat to simmer, cover and cook for 15 minutes, stirring once or twice (if the bottom begins to scorch, add a bit more liquid). After 15 minutes, add the zucchini, nuts, cinnamon, nutmeg and ginger. Stir well, then cover again and cook for another 5 minutes (if oats are dry, add a bit more liquid). Remove from heat, stir in the almond butter and the brown sugar. Serve with an extra dousing of maple syrup more milk, if desired.