Vegan Pumpkin Squash Zoats
Ingredients
- ~1/2 cup riced cauliflower
- 1/2 to 2/3 cup oats
- ~1 1/3 cup water or plant milk
- 1/2 zucchini
- 1 scoop banana maple protein powder
- 1 spoonful pumpkin purée
- Creamy nut butter (for topping)
Roasted squash
- Honeynut or butternut squash
- Coconut oil
- Cinnamon
- Optional: coconut sugar
Preparation
Add approximately 1/2 cup riced cauliflower, 1/2 to 2/3 cup oats, and approximately 1 1/3 cup water or plant milk to a pot and heat on low to medium heat.
While the mixture begins to cook, grate half a zucchini into a separate bowl.
Once the mixture comes to a boil, add the grated zucchini; if it is too dry, add more liquid.
Turn the heat to low, add one scoop of banana maple protein powder and a spoonful of pumpkin purée.
Squash
Slice, de-seed, and dice the honeynut or butternut squash, toss in coconut oil, add cinnamon and optional coconut sugar, then bake for 30 minutes.
Allow the squash to cool completely and store in a container in the fridge.
When ready to use, air fry for 5-8 minutes at 380 degrees to heat and add crispness.
Add the roasted squash to the oat bowl along with creamy nut butter.
