Well, I did it. And doggoned if I didn’t forget to take a picture. AGAIN. But here’s a visual for you. Picture a BIG bowl of oatmeal with a browner than usual tinge, and little green flecks throughout, interspersed with the occasional yellow fleck. This was a nummy and nutritious bowl of oatmeal, full of good-for-you foods, and guaranteed to keep you full for quite a while.
The idea did come from Christie, who was the originator of the green bean recipe that I shared yesterday. (BTW check out her no-bake cookie oatmeal recipe–I am going to try that tomorrow morning.) And she mentioned that the zucchini was crunchy, which did not appeal to me, so I made a plan to eliminate that. After all, in zucchini bread or zucchini cake, it is not crunchy.
A couple of thoughts on this recipe.
- The zucchini does add a liquid component, so you could probably start with a little less water. Adding the zucchini halfway through the cooking process cooked them just right–still a nice texture, but not crunchy. I am discovering that I am all about the texture in foods.
- And I chickened out and added half the usual amount of egg whites that I usually add for the custard oats. I think I would have liked it fine with the whole amount.
- This recipe did make a large volume. I think I would have been satisfied having 1/3 of the recipe instead of 1/2–I had them for dinner with an artichoke and I was quite full.
- I might add more spice to it next time.
- And of course if you are not a splenda lover, use your sweetener of choice. Maple syrup might add to it.
- When I used to eat that zucchini bread, I would spray it with a little butter spray–I did this on top of the oats and it was yummy.
- I guess my main thought was that it was a little labor-intensive–more work than my standard custard oats, which I LOVE, so not sure I would do it that often. But it is a very nice way to get some veggies in at breakfast time. If that’s what you want to do.
ZUCCHINI CUSTARD OATS
2 cups water
1/2 cup of mostly irish oats, just a little quinoa
1 small zucchini, grated with a mandolin. (if you grate with a regular grater, it is much more liquidy, so you could just drain it, or put on a paper towel for a bit.)
zest of one lemon
1/4 cup egg whites (could use 1/2 cup)
Put these dry ingredients in one container to be added at the same time:
2 Tbsp flaxseed meal
1 tsp cinnamon
1/4 tsp nutmeg
2 Tbsp splenda
1/4 cup chopped walnuts
Cook irish oats/quinoa as usual. After 15 minutes at a simmer, add the zucchini/lemon zest and continue to cook 10-15 minutes. Add the dry ingredients and mix well. Add the egg whites slowly, stirring the whole time, and continue to cook about 2 minutes.
Makes 2 servings, 300 calories each. (or 3 servings, 200 calories each.)
A BIG congratulations to my friend, Shelley, who just completed her first duathlon! I am amazed at her running progress in such a very short time.
Have a good Monday, everyone. It is raining again today, and is predicted all day. That means two walks in the rain with Noah. Hopefully there will be a couple of breaks in the rain that I can take advantage of. Its a major cleaning day around here. My best friend is coming to visit next week!
Morning shot: Sophie and Mr. Monk are very tired of my blogging activity and are competing for my attention.