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. |
Zoatmeal
- 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
Optional:
- 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! :)
________________
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.
