Having been gifted with a TON of zucchini in last week’s produce haul, I had to find things to make with it. One was a new take on our favorite vegan/plant-based friendly baked oatmeal. And…it uses my favorite coconut milk beverage, So Delicious.
The only bummer is that my Father In-Law took one look at the oatmeal and snubbed it, without even tasting it, that it was “that looks like it is too high in calories”. Yes, oats are “high” in calories. If you ate just them. Dry. On the other hand, oats are a super-food, full of amazing-ness that is great for your body. I’d rather enjoy this than a slice of toast. Which has little benefits. But whatever. Assuming just means you don’t get to partake in the delcious flavors of life.
Baked Zucchini & Cherry Oatmeal
- 3 cups old-fashioned oats
- ½ cup brown sugar, packed
- ¾ cup Dried Cherries
- 2 tsp ground cinnamon
- 2 tsp baking powder
- 1 cup unsweetened coconut milk
- 3 Tbsp flaxseed meal + 9 Tbsp water
- 2 4-ounce tubs unsweetened applesauce
- 1 cup zucchini, grated
- 2 tsp pure vanilla extract
Heat the oven to 350°, spray a 9×13″ glass baking dish with cooking spray.
In a large mixing bowl combine the oats through baking powder.
In a medium mixing bowl whisk the milk through vanilla together, pour over the dry and stir till mixed.
Scrape into the prepared baking dish and bake for 40 minutes.
Eat warm or let cool and chill in the refrigerator.
Reheat in the microwave uncovered for 1 to 2 minutes on high (it stores well for a couple of days for easy breakfasts).
I topped the oatmeal with 3 large stalks of chopped rhubarb + 1 cup pure maple syrup + a pinch of sea salt. Cook the rhubarb until tender and falling apart. Chill until cold, keeps for 4 to 5 days in refrigerator.
Want more ideas for baked oatmeal? Check out my cookbook, Oats Gone Wild, on it. In both print, and on Kindle, half the recipes are baked oatmeal
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