Adding carrots and zucchini to a bowl of morning oats not only packs in a boost of nutrition first thing in the morning but gives you all the flavors of “morning glory muffins” when you add in a touch of orange zest, walnuts, and coconut.  This bowl of subtly sweet oats are hearty enough to keep you full until your midday meal!

I hope you all had a wonderful weekend, and if you celebrate Easter I hope it was spent with people you care about.  Brian and I were lucky enough to spend our Easter holiday with some amazing friends here in Denver 🙂

Now onto these oats…

You can go ahead and say it….I know I’ve fallen off my rocker with this one.  Veggies in oats?  But you gotta trust me on this one!  Don’t knock until ya try it 😉

Spring is officially here, and my tastebuds can feel it!  I’m craving all things carrot, light, and refreshing and these oats fit the bill.

I made these oats a little differently than normal because I made them BIG batch rather than in an individual serving.  Honestly, this was the first time I have ever batch cooked my morning oatmeal and there are definitely some perks:

• Breakfast for Brian is cooked at the same time
• There are leftovers to enjoy later in the week (which is great because I’m usually starving by the time breakfast rolls around!)
• The leftovers take no time at all to reheat (or you can eat them cold!)

Subtly Sweet Morning Glory Oatmeal

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• Author: Tara | Treble in the Kitchen
• Total Time: 22 mins
• Yield: 4 servings 1x

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Description

Adding carrots and zucchini to a bowl of morning oats not only packs in a boost of nutrition first thing in the morning but gives you all the flavors of “morning glory muffins” when you add in a touch of orange zest, walnuts, and coconut. This bowl of subtly sweet oats are hearty enough to keep you full until your midday meal!

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Ingredients

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• 2 cups water
• 1 cup light coconut milk (I used SO Delicious recipe ready culinary version)
• 1 cup rolled oats (gluten free if necessary)
• 1 cup grated carrots
• 1 cup grated zucchini
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 tsp sea salt
• 1/2 cup unsweetened, shredded coconut
• 1 1/2 Tbsp orange zest
• 1 tsp vanilla
• 1 Tbsp maple syrup (or preferred sweetener)
• 1/2 cup walnuts

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Instructions

1. Bring water and coconut milk to a boil.
2. Add the oats, carrots, zucchini, spices, and salt. Bring to a boil, the cover and turn the heat to low.
3. Cook without stirring the oats until thick, for about 10-15 minutes. Check the texture after 10 minutes and continue to cook until desired thickness.
4. Remove oats from heat and stir in the coconut, orange zest, vanilla, and sweetener. (You may want to sweeten to taste. Brian preferred a sweeter bowl of oats than me!)
5. Cover the oats and allow to set 2-3 minutes prior to serving.
6. Top with walnuts, additional coconut and any other toppings before serving.
7. Enjoy!

• Prep Time: 7 mins
• Cook Time: 15 mins
• Category: Breakfast
• Cuisine: low FODMAP, vegetarian, vegan, gluten free

Question of the Day:

• Have you ever added vegetables to your oats?
• Have you ever batch-cooked your oats?