Carrot Cake Zucchini Oatmeal with Vegan Icing
Ingredients
Carrot cake zucchini oatmeal
- 3 C water or plant milk
- 2 C GF rolled oats
- 1/3 C hemp seeds
- 1 C shredded zucchini
- 1 C shredded carrots
- 1 TBSP vanilla extract
- 1/4 C swerve brown sugar (or sweetener of choice)
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
- 1/4 C chopped pineapple
- 1 TBSP chopped pecans
- 1 TBSP Shredded coconut (optional)
Cream cheese yogurt icing
- 1 TBSP vegan cream cheese
- 2 TBSP vegan greek yogurt
- 2 tsp swerve powdered sugar (or regular powdered sugar)
- Pinch of salt
- 1/4 tsp vanilla extract
Preparation
Add all ingredients for oats to a medium sauce pan. Bring to a boil. Let simmer for 10-15 min until desired texture is reached.
Make cream cheese icing by combining all ingredients in a bowl and mixing with a fork to fluff. Adjust for desired sweetness.
Serve oats hot or cold topped with fresh pineapple, grated carrot, pecans and cream cheese icing.
Tips
This recipe makes a big batch perfect for meal prep. Store in air-tight containers in the fridge for easy grab-and-go breakfasts.
Use any sweetener you prefer, such as Swerve or regular sugar.
Shredded zucchini adds texture and nutrients without altering the taste significantly.
