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.