If I had to remove one major appliance from my kitchen, I could probably get away without an oven. As long as I could grill meats and saute vegetables, I think I’d be all set. What about baked goods, you ask? Oh, they wouldn’t need baking. For as long as I can remember, I’ve been the bowl-licker in the family. Though I don’t even wait for the bowl to be clean. I’m enjoying morsels of of cookie dough before any is dropped onto the cookie sheet, and spoonfuls of cake or brownie batter before I fill the pan.
While I don’t always have time to bake a quick bread (why are they called that again?) I do have time to pump up my my morning oats by beating in an egg. Yes, you heard right. The egg adds a custard-y taste and texture reminiscent of batter, and packs in extra protein. Win win! And on top of that, it adds extra oomph – also known – as volume – so your normal bowl of oats just got a little bigger. Win win win.
This bowl of oats benefited from 1/2 of a zucchini I had laying around. We’re all used to adding fruits to our cereal, but why not veggies too? Especially veggies that go well with sugar (or all natural substitute) and cinnamon. Like zucchini. It works in sweet quick breads, so it works in oats too.
I started with just 1/3 cup of hot cereal, but by the time I whipped in the egg and folded in the zucchini, I couldn’t believe the amount of hot cereal in front of me. It was already packed with filling fiber and protein, and with a few walnuts on top for good fats, you better believe it kept me full all morning!
Zucchini Bread Batter Oatmeal
1/3 cup oatmeal or other hot cereal (I like Bob’s Red Mill Whole Grain High Fiber Hot Cereal)
2/3 cup water
1 egg, beaten, or 1/4 cup liquid egg substitute
1/2 of a medium zucchini, grated
2 packets of Truvia, or other sweetener to taste
a good shake of cinnamon
splash of vanilla extract
a few walnut pieces, chopped
Combine cereal and water in a small saucepan. Bring to a boil, then cook over medium heat for about 2 minutes. Add the egg or egg substitute while stirring. Once it’s fully incorporated, add the grated zucchini. Cook for about 5 more minutes, until mixture is thickened and zucchini is soft. Stir in the Truvia or other sweetener, cinnamon and vanilla extract. Pour into a bowl and top with the walnuts.
I am sharing this with Michelle’s weekly Wholesome Whole Foods feature.