If you think Vegan Carrot Cake & Zucchini Bread Oatmeal sounds too good to be true, you are wrong! It is as amazing as it sounds. And it’s also soy-free and gluten-free!
As I mentioned in yesterday’s post, this was the first recipe I tried from Kathy Hester’s cookbook called The Vegan Slow Cooker. I love love love Carrot Cake. And I’m a fan of Zucchini Bread, too (check out this Vegan Zucchini Bread Cookie recipe). So why not have both in my oatmeal, right?!
I made this last weekend while my parents were visiting. Everyone had gone to bed when I remembered I wanted to make this recipe in the slow cooker (a.k.a. crock pot) for the next morning. It was late and there was zero natural light left, so there are no step-by-step photos for this recipe – only end result glamour shots. Although, beyond grating the carrot and zucchini, all you really do is throw everything in the slow cooker and turn it on. Doesn’t get much easier, folks.
After letting it cook overnight, it smelled amazing the next morning. When I told my dad what I made, he made a face that said “Gross!” I had no idea that he HATES carrot cake! What the heck?! Who HATES carrot cake? And he doesn’t really like zucchini bread either. I’m not even sure this guy is my dad now. I made him try a bite anyway and guess what – he LIKED it! He even had a bowl of it! Mom and Hubs liked it, too. The steel-cut oats kept us all full for a long time.
If you currently use the flavored instant oatmeal packets (like I used to), let me just tell you that you can get way more bang for your buck (calorically, nutritionally, financially) by making it yourself. Typically, I mix ½ cup of Quaker Old Fashioned Oats with 1 cup of water and microwave it for about 1½ minutes. I top it off with a swirl of maple-flavored agave nectar, sliced bananas and chopped pecans. This beats the pre-packaged instant stuff any day – and it’s just as quick. Other great toppings are chopped dates or figs, date honey (so easy, so delicious), chopped walnuts, slivered almonds, raisins, dried cherries, blueberries, sliced strawberries, etc.
Using a slow cooker to prepare breakfast the night before is an efficient, hassle-free way to get your kids off to a great start before heading to school. So, about that recipe…
SERVES 2-4 (2 large portions, 3 medium portions or 4 small portions)
½ cup steel-cut oats (use gluten-free, if desired)
1½ cups vanilla-flavored non-dairy milk (such as coconut, almond, rice, etc. – I used coconut milk)
1 small carrot, grated
¼ small zucchini, peeled and grated (I used a little more, maybe ½ small zucchini)
pinch of salt
pinch of nutmeg
pinch of ground cloves
½ tsp. cinnamon
2 Tbsp. brown sugar or maple syrup or agave nectar
¼ cup chopped pecans
I also added 1 tsp. of pure vanilla extract.
THE NIGHT BEFORE:
Oil the crock of your slow cooker. Combine all of the ingredients, except pecans, in the slow cooker. Cook on low for 6 to 8 hours.
IN THE MORNING:
Stir the oatmeal, taste and adjust the seasonings, and add more milk, if needed. Top with chopped pecans.
p.s. Here’s another tempting oatmeal post from Shelby at Everyday Vegan Girl that you will enjoy!