Zucchini Walnut Morning Oatmeal

Name: Zucchini Walnut Morning Oatmeal
Cook time: 20
Ingredients: 1 cup Gluten Free Rolled Oats; 1 3/4 cup Coconut Milk; 1 null Banana; 1 Tbsp Coconut Sugar; 1 null Zucchini; 1/2 Tbsp Ground Cinnamon; 1/4 tsp Nutmeg; 1 Tbsp Chia Seed; 1 Tbsp Ground Flax; 1/4 tsp Sea Salt; 1 Tbsp Coconut Oil; 1/3 cup Walnuts

Recipe by Jennifer Barr

Ingredients

Cook Time

20m

Prep Time

Ingredients

Serves 02

Instructions

1
Warm up a medium sized pot on medium heat and add in the coconut oil. ⁣
2
Once the coconut oil has melted, place all of the ingredients, except the zucchini and walnuts, into the pot and stir until fully combined. Bring the mixture to a simmer on medium heat and stir frequently. Cook uncovered for 3-5 minutes (or until oatmeal thickens) then add in the shredded zucchini and half of the chopped walnuts (saving the other half for topping). Mix until everything is fully combined. ⁣
3
Let that simmer for an additional 3 minutes. Add more liquid at this point if needed to reach desired consistency.⁣
4
Remove from the heat and divide into bowls. Top with the saved zucchini and walnuts and any additional favourites like yogurt, banana, pumpkin seeds, honey or maple syrup. ⁣And enjoy!
5
Leftovers can be stored in a sealed glass container in the fridge for up to 2 days. Enjoy warm or cold.⁣

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