Zucchini Walnut Morning Oatmeal
Recipe by Jennifer Barr
Warm up a medium sized pot on medium heat and add in the coconut oil.
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.
Let that simmer for an additional 3 minutes. Add more liquid at this point if needed to reach desired consistency.
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!
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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