Vegetables can be just what your breakfast needs. Just ask FitSugar reader Sprint2theTable, who shared this recipe for zucchini oatmeal in our Healthy Recipe group.
I like zucchini bread for breakfast. Zucchinis are in season and especially delicious from the local farmer's market. These factors lead me down a path to an obvious breakfast conclusion . . . zucchini oatmeal.
Read on for the full recipe!
2/3 C unsweetened almond milk
1/3 C oatmeal (I used McCann's Quick Cooking)
1 tsp cinnamon
1/4 tsp nutmeg
Splash of almond extract
Shake of sea salt
1/2 C grated zucchini
Handful chopped pecans
1/2 T almond butter
In pot, combine first six ingredients and cook according to you oatmeal's package instructions.
Just before done (one to two mins), add the zucchini. Stir well and cook another one to two mins. The zucchini should add moisture, but if the oats get too dry add a little water or milk.
Meanwhile, place berries in microwave-proof bowl and heat for 20-25 seconds. This makes a delicious, all-natural berry syrup! You may want to add some sugar/syrup . . . but for my taste the berries were sweet enough without it.
Remove from heat and top with almond butter, berries, or other toppings.
Makes one serving.