Description
This coconut cream zucchini oatmeal is the perfect meal prep breakfast you can make for the week ahead. Quick, easy and a good way to get in your veggies.
Ingredients
Scale
- 3 cups unsweetened almond milk
- 1/2 cup full fat coconut milk
- 2 tsp cinnamon
- 1/2 tsp salt
- 2 1/2 cups rolled oats
- 3 tbsp ground flax seed
- 1 large zucchini grated
Instructions
- Add your almond milk, coconut milk, cinnamon, and salt to a large sauce pan and stir well to combine.
- Bring mixture to a boil then reduce heat to a low simmer and add your oats, flax seed, and grated zucchini.
- Stir oatmeal mixture, and continue to stir and cook for about 10 to 13 minutes or until oats have thickened to your desired consistency.
- Serve immediately or portion oats into individual serving containers to use throughout the week.
Notes
- If you have a pressure cooker you can also place all ingredients in the chamber pot, stir, cover and seal then set your pressure cooker to manual pressure for 3 minutes with a natural pressure release. Once cooked, stir your oatmeal well before serving or storing.