Carrot Cake & Zucchini Bread Oatmeal

The Physicians Committee
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Carrot Cake & Zucchini Bread Oatmeal

oatmeal-breakfast-portrait

Serves 20-24

Ingredients

  • 3 cups steel-cut oats
  • 9 cups vanilla-flavored soy milk, or other plant-based such as almond, rice, or hazelnut
  • 6 small carrot, grated
  • 3 small zucchini, peeled and grated
  • 3 tsp. of pure vanilla extract.
  • pinch of salt
  • pinch of nutmeg
  • pinch of ground cloves
  • 3 tsp. cinnamon
  • 6 Tbsp. brown sugar, maple syrup or agave nectar
  • 1 ½ cups chopped pecans

THE NIGHT BEFORE:

  • Combine all of the ingredients, except pecans, in a slow cooker. Cook on low for 6 to 8 hours.

IN THE MORNING:

  • Stir the oatmeal, taste and adjust the seasonings, and add more soy milk, if needed. Top with chopped pecans.

Recipe adapted from 86 Lemons