Author Notes
Vegan and Gluten Free Baked Zucchini Bread Oatmeal - a nice alternative to traditional oatmeal and just as easy! —Michelle - The Fresh Direction
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Ingredients
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2 tablespoons
chia seeds
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1/4 cup
water
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2 cups
rolled oats
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1/3 cup
raisins
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1 teaspoon
baking powder
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1 teaspoon
ground cinnamon
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1/2 teaspoon
ground nutmeg
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1 pinch
sea salt
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1 1/4 cups
grated zucchini
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2 cups
plain, unsweetened almond milk
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1/4 cup
smooth almond butter
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1 teaspoon
vanilla extract
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2/3 cup
chopped pecans or walnuts
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1/4 cup
maple syrup
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2 tablespoons
coconut oil, slightly melted
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1 teaspoon
cinnamon
Directions
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Preheat oven to 375F. Grease a 10" skillet or an 8"x10" pan with some coconut oil.
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In a small bowl, whisk together the chia seeds (or ground flax) and water. Set aside for at least 10 minutes.
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In a large bowl, combine all the dry ingredients (oats, raisins, baking powder, cinnamon, nutmeg, salt). Then, stir in the shredded zucchini. In another bowl, combine all the wet ingredients (milk, almond butter, chia egg, vanilla). In another small bowl, combine nuts, maple syrup, coconut oil and cinnamon.
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Sprinkle the dry mixture into the greased skillet/pan. Pour the wet mixture over the dry mixture and give the pan a couple shakes and bang it on the counter to ensure it is all evenly distributed. Now, evenly pour the nut/syrup mixture over the top. Add a few extra whole pecans on top if you wish.
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Bake at 375F for 30-35 minutes. Allow to cool slightly before serving.
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Serve warm with some extra milk, a sprinkle of cinnamon and a scoop of almond butter if desired
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