Vegan Sweet and Savory Zucchini Oats
Ingredients
- 1/2 cup oats
- 1 1/3 cups water or plant milk
- optional 1/2 cup riced cauliflower
- 1/2 zucchini
- 1 scoop vegan banana maple French toast protein powder
- cinnamon roasted butternut squash
- almond butter
Preparation
Prepare butternut squash if not pre-made: cube it, toss with coconut oil and cinnamon, and roast in the oven at 400°F for 40 minutes.
Add 1/2 cup oats, 1 1/3 cups water or plant milk, and optional 1/2 cup riced cauliflower to a pot and heat on medium heat.
While the mixture begins to cook, grate 1/2 zucchini into a separate bowl.
Once the mixture comes to a boil, add the grated zucchini and add 1-2 tablespoons of plant milk if needed.
Turn the heat to low and stir in 1 scoop of vegan banana maple French toast protein powder.
Top the mixture with the cinnamon roasted butternut squash and raw creamy almond butter.
