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

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!