Friday, September 12, 2014

Zoatmeal: Perfect Paleo Oatmeal

Chilly mornings are upon us again and I find myself wishing for a warm, sticky bowl of oatmeal.  A few weeks ago I came across a recipe for paleo oatmeal that involved cauliflower and eggs.  It was good, but to me, it just didn't have the same qualities as traditional oatmeal.  I could still faintly taste the cauliflower, and the eggs made it creamy, but it was custard-like creamy - not the smooth sticky quality traditional oatmeal has.

As I thought about how to re-create oatmeal, my zucchini pile in the kitchen was steadily growing.   I'm always up for new ways to use zucchini, since it's so plentiful at this time of year! I thought, why not using the same recipe except use zucchini instead of cauliflower?  Then of course, while making it, decided to do things a bit differently and Zoatmeal was born.

This recipe is incredibly simple, and involves 3 main ingredients:  zucchini, coconut milk, and a pinch of salt.  It involves more utensils than dumping oatmeal and water into a pan, but it takes about the same amount of time to cook. Extra items: a food processer and a fork. 

Zoatmeal topped with honey, coconut milk, blueberries, and a crabapple sauce.


  • 1 very small zucchini, or half a medium zucchini, peeled
  • full fat coconut milk, about half the amount of the zucchini
  • pinch of salt
  • arrowroot for thickening

  • cinnamon
  • honey
  • additional coconut milk

Peel the zucchini and chop into small pieces.  If it's a larger zucchini, remove any large seeds.  Process the chopped zucchini in a food processor until very finely minced.  Add that to a pan with the coconut milk.  Ideally you want the ratio to be 2 parts zucchini to 1 part coconut milk, but I don't measure, I just eyeball it.  Add a pinch of salt, then cover and simmer.  The cover is there for 2 reasons: this will bubble and splatter - and it helps the zucchini cook faster.  I like to add about a teaspoon of cinnamon in there, not only because I love cinnamon, but it gives the Zoatmeal the traditional light brown color.

When the zucchini is tender, begin to sprinkle arrowroot into the Zoatmeal and quickly stir it in with a fork.  Just do a little bit of arrowroot at a time - it doesn't take a whole lot and you can easily over-thicken it.  The arrowroot gives the Zoatmeal the smooth stickiness that oatmeal has.

Pour into a serving bowl and top with whatever you like to top oatmeal with!  I like additional coconut milk, honey, and some fruit.  In the photo above, I made a crabapple sauce from crabapples off my tree.  Same recipe as my Spiced Cranberry Sauce in Cavemom's Cooking, except I used crabapples in place of the cranberries.

Delicious!  Now if your neighbors try to pawn off their excess zucchini on you, take it and make yourself a wonderfully warm, creamy, satisfying breakfast! :)
Editing to add, this recipe re-heats wonderfully!  Don't be afraid to make a large amount and have leftovers! :)

Want more recipes?  Purchase Cavemom's Cooking on Etsy.

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