Zucchini Walnut Morning Oatmeal

Name: Zucchini Walnut Morning Oatmeal
Cook time: 20
Ingredients: 1 cup Gluten Free Rolled Oats; 1.75 cup Milk Of Choice; 1 mashed Banana; 1 tbsp Coconut Sugar; 1 grated Zucchini; 0.5 tbsp Ground Cinnamon; 0.25 tsp Nutmeg; 1 tbsp Chia Seed; 1 tbsp Ground Flax; 0.25 tsp Sea Salt; 1 tbsp Coconut Oil; 0.333 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 (see ingredients for ideas). ⁣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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