I love oats. No, really...I LOVE them. They are so filling, versatile, warm, nutritious and delicious. We eat them pretty much on the daily during the cold months when smoothies become way too cold and it works out perfectly because its also during the those cold months that our bodies want the heartier and warmer foods anyway. While I said that I love oats, I'm sure I could get pretty tired of eating plain oats and milk everyday, so I am always experimenting and creating new combinations to keep things interesting!
On this particular morning for some odd reason I had a flashback to something I haven't thought about in years: Chocolate Zucchini Cake. It wasn't even something that I ate frequently as a child, just something that I had a few times and thought it was good and amazing that they managed to throw a vegetable into a cake and I couldn't taste it. Having seen some zucchini hanging out in the fridge I decided that it would be a perfect experiment. It turned out perfect! We had rich chocolaty oats full of zucchini-who woulda thought? I also topped it off with some almond butter and almonds to add to the decadency...and...Mmmmmm delicious!
Serves 2
Ingredients
1 cup of rolled oats
2 cups of almond milk
2 tbsp chia seeds
1 very small zucchini, grated
3 tbsp cocoa powder
3 tbsp coconut sugar
2 tbsp almond butter (optional)
1 tbsp almonds, chopped (optional)
Directions:
1) In a small sauce pan combine oats, milk, chia seeds, zucchini, cocoa powder, and coconut sugar and cook over medium heat until it thickens and the oats and zucchini are soft.
2) Pour into two bowls and top each one with 1 tbsp of almond butter and a sprinkling of chopped almonds.
Super easy and yum.
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