Recipes / Cuisine / Breakfast

Zucchini Walnut Morning Oatmeal

Recipe by Jennifer Barr






Serves 02



  1. 1

    Warm up a medium sized pot on medium heat and add in the coconut oil. ⁣

  2. 2

    Once the coconut oil has melted, place all of the ingredients, except the zucchini and walnuts, into the pot and stir until fully combined. Bring the mixture to a simmer on medium heat and stir frequently. Cook uncovered for 3-5 minutes (or until oatmeal thickens) then add in the shredded zucchini and half of the chopped walnuts (saving the other half for topping). Mix until everything is fully combined. ⁣

  3. 3

    Let that simmer for an additional 3 minutes. Add more liquid at this point if needed to reach desired consistency.⁣

  4. 4

    Remove from the heat and divide into bowls. Top with the saved zucchini and walnuts and any additional favourites (see ingredients for ideas). ⁣And enjoy!

  5. 5

    Leftovers can be stored in a sealed glass container in the fridge for up to 2 days. Enjoy warm or cold.⁣

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