After making Carrot Cake inspired porridge in December, I was curious to try out another vegetable that often gets tossed into dessert-y situations - zucchini.
I grated the zucchini into two 'sizes,' just for fun, but that's not necessary. Go with a smaller size if you're trying to truly sneak it in, otherwise a standard size for those not afraid of a little green in their breakfast!
Just like the raisins really finished off the Carrot Cake Porridge, craisins suited this porridge perfectly. And of course, some chopped walnuts. Or.... in my case, crushed walnuts. Walnuts + Ziploc bag + jar bottom = perfectly crushed walnuts. Seriously, it's WAY easier and tidier than chopping them with a knife and having some skitter away on the countertop or find their way onto the floor.
Another grate usage of zucchini! (Get it... grate?? Grated zucchini??) Sorry, I'll show myself out... :-)
Zucchini Bread Overnight Crockpot Porridge
Makes 6 servings
1/2 cup steel-cut oats
1/2 cup whole oat groats (found in bulk bins in Whole Foods, otherwise just more steel-cut oats)
1/2 cup short-grain brown rice (or pearled barley or farro)
2 Tbsp wheat germ
2 Tbsp flax seeds, ground
1/4 cup brown sugar
2 medium zucchini, grated (~3 cups)
2 tsp cinnamon
1 tsp vanilla
Pinch of salt
5 1/2 cups water
For toppings:
Chopped walnuts
Craisins
Brown sugar or maple syrup to taste
Before going to bed, prepare your porridge. Place a Slow Cooker Liner in your crockpot (Reynolds makes them, by the Ziploc bags). It's a necessary item for crockpot usage, in my opinion, particularly for overnight porridge!
In your lined crockpot, pour in your steel-cut oats, brown rice, groats, wheat germ, flax seeds, zucchini, cinnamon, salt, vanilla, brown sugar and water. Stir. Cover and set your crockpot to low and cook overnight.
In the morning, stir the porridge, and add in at least 1/2 cup craisins. Top off your bowl with milk of choice (if desired), chopped nuts and sweetener. Enjoy!
No comments:
Post a Comment