Do you find yourself wanting to skip breakfast? Sometimes taking those extra few minutes, or several minutes, in your nice warm bed sounds so much more appealing than staring blankly into your cupboards trying to figure out what to make for breakfast.
Since we all know that breakfast is the most important meal of the day, why not make them so delicious that you look forward to getting out of bed in the morning?
I set out on a quest for healthy, yet yummy, warm breakfast meals that are perfect for our dark and cold mornings. I must admit this quest has turned out to be more enjoyable that anticipated. Feel free to take a look at last week's feature here called Chocolate Pumpkin Oat Meal.
Just the name of this week's feature caught my attention, so I had to give it a try. I highly recommend you give this Vegan & Gluten Free Carrot Cake and Zucchini Bread Oatmeal a try as well.
For more information on this recipe visit 86lemons.com
Vegan & Gluten Free Carrot Cake and Zucchini Bread Oatmeal
- ½ cup gluten free steel-cut oats.
- 1½ cups vanilla-flavored non-dairy milk (such as coconut, almond, rice, etc.)
- 1 small carrot, grated
- ¼ small zucchini, peeled and grated (I used a little more, maybe ½ small zucchini)
- pinch of salt
- pinch of nutmeg
- pinch of ground cloves
- ½ tsp. cinnamon
- 2 Tbsp. brown sugar or maple syrup or agave nectar
- ¼ cup chopped pecans
- 1 tsp. of pure vanilla extract
THE NIGHT BEFORE:
Oil the slow cooker. Combine all of the ingredients, except pecans, in the slow cooker. Cook on low for 6 to 8 hours.
IN THE MORNING:
Stir the oatmeal, taste and adjust the seasonings, and add more milk, if needed. Top with chopped pecans.