It’s carrot and zucchini time at the CSA and our Friday evening pickup inspired me to throw together Super Carrot Zucchini Oatmeal on Saturday morning, while I killed some time between dealing with our move, walking the furballs, and taking Scout Boo Radley to his obedience school graduation. The powers that be awarded him a diploma, even though I had to drag him on his belly during the processional – Scout saw another boxer mix/potential wrestle mate on the way down the aisle. Then he saw some squeaky toys ...
Kathy Hester’s Carrot Cake and Zucchini Oatmeal from The Vegan Slow Cooker inspired this recipe. I substituted pumpkin pie spice for the cloves and nutmeg because I had it on hand. I also used soy milk and walnuts instead of coconut or rice milk and pecans.
Not to be a martyr, but I grated the veggies by hand. Feel free to use a food processor to save time and avoid unnecessary bleeding.
I tripled Hester’s recipe and have to say that I felt like a superhero after finishing my breakfast. This oatmeal and fruit salad have seen me through a few long bike rides, runs, and tug-of-war dog walks in the past few days. What more does a girl need from her plant-based breakfast?
Serves 6
What you need:
- Slow Cooker
- 1.5 cups steel-cut oats (I used Trader Joe’s ‘cause they’re cheap)
- 3 cups non-GMO vanilla soymilk
- 5 small carrots grated
- 1 zucchini grated
- 2 tsp. cinnamon
- 2 tsp. pumpkin pie spice
- 6 tablespoons Grade A maple syrup
- 6 tablespoons chopped walnuts
What to do:
- Combine everything in the slow cooker crock and cook on low. Hester recommends 6 to 8 hours. I have a KitchenAid Slow Cooker and was finished in four hours.
- Top bowls with a tablespoon of nuts.
- Serve with a delicious fresh fruit salad – whatever’s in season. I’m loving apricots, peaches, blueberries and raspberries right now. Scout's loving the leftover carrots.
