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Cozy Cacao “Zoats” (gluten-free no-oats “oatmeal”)

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Dear smoothie bowls, I have a confession to make. You know you still make my stomach growl and my spoon dive in for more. But sometimes this college celiac wakes up craving something a little cozier. Cue cacao oatless zoats!

Just picture gooey, chewy oatless oatmeal upgraded with (tasteless but volume-boosting) shredded zucchini, sweet cacao and maca powder, and loads of cinnamon.

Toss it together the night before, microwave it in the morning, and walk into class (or right back to bed!) with a comforting, nutritious breakfast. Add some melty nut butter, chocolate chips or blackstrap molasses for the true recipe for success!

Further Food Commentary:

This is a brilliant way to add some veggies to an already healthy breakfast! This recipe is not only great for gluten-sensitive individuals because of the lack of gluten, but because it is filled with antioxidant add-ins to help decrease inflammation that many people with gluten sensitivities suffer from. It also has a good amount of fiber to get your day going. Top with nut butter for some more healthy fat and protein! Note: individuals with hormone-sensitive conditions and those who are pregnant might want to skip the maca powder.

By Kathleen Benson

Cozy Cacao “Zoats” (gluten-free no-oats “oatmeal”)

Stars ( Reviews)

  • Prep Time:30 minutes
  • Cook Time:Overnight (minimum of 20 minutes) to soak then 3 minutes in microwave
  • Servings: 1

Ingredients

1/4 cup of rice flakes, buckwheat flakes, or a mixture of both (I do half and half)
1 tablespoon chia seeds
1/2 cup of liquid (I love green tea, coconut or rice milk!)
1 teaspoon cacao powder (or more, depending on your chocolate craving)
1 teaspoon (optional) maca powder
1 teaspoon (optional) turmeric powder
Cinnamon to taste (I use a lot!)
Vanilla extract to taste
1 small zucchini/yellow squash
Toppings of choice (fruit, nut butter, granola, etc)

Instructions

1. Add all of your dry ingredients to a container of choice. This semester, I’ve been loving mason jars. They’re microwave safe, easy to carry with me to class, and spill proof. (The best jar, of course, is a near empty nut butter jar though!)

2. Mix the ingredients well, then slowly pour in your liquid and stir again. You’ll notice that the chia seeds will quickly begin to gel, thickening up the porridge. If you’re a runny oats kind of foodie, just add more liquid!

3. Grate your zucchini or squash. Because I use a narrow jar for my container, I typically grate over a plate. But if your ninja skills are more advanced, try grating right into your container for even less clean up! Depending how much volume you want, you can use anything from 1/2-1 zucchinis – or even more if you really want a veggie boost! I promise, after hours of soaking and/or being cooked, you won’t even taste these hidden greens.

4. Once you incorporate the shredded zucchini, it’s time to let the oatless oats do their thang! Because I enjoy having lots of time and little to do before class, I make my oats the night before (putting them in the fridge) and microwave them in the morning. For those wanting a quick snack with less resting time, just leave the oats to gel for 20+ mins for the ultimate thick, fluffy texture.

5. Cover with toppings of choice. I usually stick to banana coins, berries, nut butter and homemade granola – plus my new addiction of black molasses. Other toppings include raisins or other dried fruit, shredded coconut, or chocolate chips (the ultimate dessert for breakfast!).

6. Eat as cold overnight oats or microwave for two and half to three minutes, watching the bowl to make sure it doesn’t overflow while heating! Then, enjoy!

1. Add all of your dry ingredients to a container of choice. This semester, I’ve been loving mason jars. They’re microwave safe, easy to carry with me to class, and spill proof. (The best jar, of course, is a near empty nut butter jar though!) 2. Mix the ingredients well, then slowly pour in your liquid and stir again. You’ll notice that the chia seeds will quickly begin to gel, thickening up the porridge. If you’re a runny oats kind of foodie, just add more liquid! 3. Grate your zucchini or squash. Because I use a narrow jar for my container, I typically grate over a plate. But if your ninja skills are more advanced, try grating right into your container for even less clean up! Depending how much volume you want, you can use anything from 1/2-1 zucchinis – or even more if you really want a veggie boost! I promise, after hours of soaking and/or being cooked, you won’t even taste these hidden greens. 4. Once you incorporate the shredded zucchini, it’s time to let the oatless oats do their thang! Because I enjoy having lots of time and little to do before class, I make my oats the night before (putting them in the fridge) and microwave them in the morning. For those wanting a quick snack with less resting time, just leave the oats to gel for 20+ mins for the ultimate thick, fluffy texture. 5. Cover with toppings of choice. I usually stick to banana coins, berries, nut butter and homemade granola – plus my new addiction of black molasses. Other toppings include raisins or other dried fruit, shredded coconut, or chocolate chips (the ultimate dessert for breakfast!). 6. Eat as cold overnight oats or microwave for two and half to three minutes, watching the bowl to make sure it doesn’t overflow while heating! Then, enjoy!

Nutrition Information

Per Serving:  Calories: 194; Total Fat: 4 g; Saturated Fat: 1 g; Monounsaturated Fat: 1 g; Polyunsaturated Fat: 2 g; Cholesterol: 1 mg; Sodium: 794 mg; Potassium: 702 mg; Carbohydrate: 36 g;  Fiber: 13 g; Sugar: 9 g; Protein: 7 g
Nutrition Bonus:
 Vitamin C: 80%; Iron: 31%; Calcium: 20%;Vit A: 8%;
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