Comforting, warming and with some hidden veg! This recipe is a sure way to add some vegetables without kids or picky eaters ever knowing!
Oats, 1/2 cup
Zucchini, 1/2 cup (grated)
Pecans, 1/2 cup (chopped)
Apple Sauce, 1/2 cup
Vanilla Cashew Milk, 2/3 cup & 1/8 cup (separated)
Maple Syrup, 2 tbsp
Cinnamon, 2 tsp
Ground Ginger, 2 tsp
Ground Nutmeg, 2 tsp
Ground Cloves, a pinch
Apples, 2 (chopped)
Maple Syrup, 1 tbsp
Cinnamon, 2 tsp
Ginger, 1 tsp
Nutmeg, 1 tsp
Chop up apples to about 1 inchchunks.
Place apples, maple syrup, cinnamon, ginger, nutmeg in a small non-stick sauce pan on medium-low heat tossing around to coat apples thoroughly.
Place a lid on your pan and allow apples cook down for 15-20 minutes stirring occasionally.
Serve warm on top of oats, toast or anything else you can think of. Excess can store in fridge in an airtight container for about 3 days.
Grate zucchini and place oats, zucchini pecans, spices in a bowl and mix so everything is well coated.
Add apple sauce, 2/3C milk, maple syrup and stir until everything is well combined.
Store in an airtight container and allow to rest in fridge for at least 6 hours, preferably overnight.
Place soaked oats in a small pot on medium heat stirring occasionally until mixture begins to bubble (about 8 minutes).
Turn heat to low and using the extra 1/8C of milk add in liquid until you reach desired consistency (you may want more or less depending on how you like your oats.
Serve warm in your favourite Coconut Bowl with desired toppings.
Leah is a Yoga instructor and plant-based foodie on a mission to share her passion for all things health and wellness with her global community by bringing her creative background into her kitchen. Her focus is to design accessible whole food, plant-based recipes with an emphasis on simple, locally sourced ingredients to fuel the mind, body and soul. Find her on Instagram where she features original gluten-free, dairy-free, refined sugar free recipes, food focused travel guides, and regular reminders to set positive life mantras.