Vegan Carrot Cake Zucchini Oatmeal
Ingredients
- 3 C water or plant milk
- 2 C GF rolled oats
- 1 C shredded zucchini
- 1 C finely shredded carrots
- 1 TBSP vanilla extract
- 1-3 tbsp sweetener of choice
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
- 1/4 C chopped pineapple
- 1 TBSP chopped pecans
Cream cheese icing
- 1 TBSP vegan cream cheese
- 2 TBSP plain vegan greek yogurt
- 2 tsp maple syrup
- Pinch of salt
- 1/4 tsp vanilla extract
Preparation
Add all ingredients for the oatmeal to a medium saucepan and bring to a boil.
Let simmer for 10-15 minutes until the desired texture is reached.
Make the cream cheese icing by combining all icing ingredients in a bowl and mixing with a fork until fluffy.
Adjust the icing for desired sweetness.
Serve the oatmeal hot or cold, topped with fresh pineapple, grated carrot, pecans, and the cream cheese icing.
Notes
Shredded zucchini adds texture and nutrients without altering the taste.
This recipe is great for meal prep and is family-approved.
Store in airtight containers in the fridge for easy grab-and-go breakfasts.
