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Zucchini Steel-Cut Oatmeal

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Steel cut oats take longer to cook, and soaking them overnight will help bring down the cooking time. But why would you bother? They taste so much creamier than regular oats that it’s totally worth it in my opinion. If you make your own almond milk it would taste even better. In the original recipe I made it without adding any zucchini, but if you can get one of your recommended 5 daily portions of veggies…why not?


Zucchini Steel-Cut Oatmeal

Cook Time: 0min
|prep Time: 0min
| total Time: 0min
| servings: 1


  • 1/4 cup steel cut oats (I use Bob’s Red Mill)
  • 11/4 cup homemade or store bought almond milk
  • pinch cinnamon powder
  • pinch cardamom powder
  • pinch ginger power
  • pinch salt
  • 1/2 cup grated zucchini
  • 1 tbsp coconut sugar (optional)
  • Topping: granola, Natureland coconut cream, honey


  1. Soak steel-cut oats for 3-4 hours in the almond milk and spices or overnight. If you prefer to use rolled oats, just mix the time you plan to cook it.
  2. Place the oat mixture in a saucepan with the zucchini and coconut sugar on a medium heat for 10-15 minutes until the oats are cooked, stirring occasionally. Remove from the heat.
  3. Transfer to a bowl. Top with granola, coconut cream and honey for extra sweetness.

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