August 21, 2012 By Livvy
If you think Vegan Carrot Cake & Zucchini Bread Oatmeal sounds too good to be true, you are wrong! It is as amazing as it sounds. And it’s also soy-free and gluten-free!
If you currently use the flavored instant oatmeal packets let me tell you that you can get way more bang for your buck (calorically, nutritionally, financially) by making it yourself.
You can top it off with a swirl of maple-flavored agave nectar, sliced bananas and chopped pecans. Other great toppings are chopped dates or figs, date honey (so easy, so delicious), chopped walnuts, slivered almonds, raisins, dried cherries, blueberries, sliced strawberries, etc.
Using a slow cooker to prepare breakfast the night before is an efficient, hassle-free way to get your kids off to a great start before heading to school. So, about that recipe…
SERVES 2-4 (2 large portions, 3 medium portions or 4 small portions)
½ cup steel-cut oats (use gluten-free, if desired)
1½ cups vanilla-flavored non-dairy milk (such as coconut, almond, rice, etc)
1 small carrot, grated
¼ to ½ a small zucchini, peeled and grated
pinch of salt
pinch of nutmeg
pinch of ground cloves
½ tsp. cinnamon
2 Tbsp. brown sugar or maple syrup or agave nectar
¼ cup chopped pecans
You can also add 1 tsp. of pure vanilla extract.
THE NIGHT BEFORE:
Oil the crock of your slow cooker. Combine all of the ingredients, except pecans, in the slow cooker. Cook on low for 6 to 8 hours.
IN THE MORNING:
Stir the oatmeal, taste and adjust the seasonings, and add more milk, if needed. Top with chopped pecans.