VEGAN Gluten Free ZOATS 3 Ways | Zucchini Oatmeal Healthy Fast Breakfast Recipes скачать в хорошем качестве

VEGAN Gluten Free ZOATS 3 Ways | Zucchini Oatmeal Healthy Fast Breakfast Recipes

In this episode of Abbey’s Kitchen, when Abbey was on the homestretch of her pregnancy, when she would get up in the morning, she had to eat instantly. Like many people, Abbey finds it hard to get vegetables in the morning, so Abbey has discovered a tasty way to do. Abbey is going to share her recipe for Zoats three ways. Zoats is a fun name for zucchini oats. In the past, Abbey has made proats, so she’s basically working her way through the alphabet with her oatmeal. This is a great recipe because it’s delicious, satisfying and veggie packed. Let’s do this! (1:11) First up Abbey is making her peanut butter and banana zoats. To a saucepan add unsweetened vanilla almond milk, rolled oats, cocoa powder, ripe banana, cinnamon and a pinch of salt. Let that simmer over medium heat until thickened. Stir in natural peanut butter, vanilla, dried banana chips and zucchini. Give it a stir and off the heat, add crushed peanuts and vegan chocolate chips. Now it’s time to get plating. To the bowl of zoats, add some more peanut butter, fresh bananas, vegan chocolate chips and crushed peanuts. (2:21) Next up is Abbey’s chocolate and raspberry zoats. To a saucepan add unsweetened vanilla almond milk, rolled oats, cocoa powder, ripe banana, frozen raspberries, cinnamon and a pinch of salt. Let that simmer over medium heat until thickened. Then add unsweetened almond butter, almonds, vanilla and zucchini. Give that a stir. To serve, add a scoop of almond butter, fresh raspberries, lots of almonds and vegan chocolate chips. (3:15) Next up is Abbey’s apple and cinnamon zoats. To a saucepan add unsweetened vanilla almond milk, rolled oats, ripe banana, cinnamon, nutmeg, a pinch of salt and some diced apples. Let that simmer over medium heat until thickened. Add a scoop of cashew butter, raisins, zucchini and vanilla. Give it another stir until it all thickens up. To serve, top it off with some cashew butter, sliced apples, golden raisins, pinch of cinnamon and some hemp hearts. Abbey’s going in for the peanut butter and chocolate zoats because that combo is the best. Abbey hopes that you enjoyed her recipe for her three gluten free vegan zoats! For more tips on staying healthy, recipes, dieting and information fit for consumption by foodies everywhere stop by Abbey’s blog. http://abbeyskitchen.com Peanut Butter and Banana Zoats Ingredients: 1 cup rolled oats, gluten free 2 cups unsweetened vanilla almond milk 2 ripe bananas 2 tsp cocoa powder 1 1/2 tsp cinnamon 1/2 tsp salt 2 tbsp natural peanut butter 1 tbsp vanilla 1/4 cup dried banana chips 1 cup grated zucchini 2 tbsp crushed peanuts 2 tbsp vegan chocolate chips To garnish: Peanut butter Fresh sliced banana Vegan chocolate chips Crushed peanuts Chocolate and Raspberry Zoats Ingredients: 1 cup rolled oats, gluten free 2 cups unsweetened vanilla almond milk 2 ripe bananas 1/4 cup frozen raspberries 2 tsp cocoa powder 1 1/2 tsp cinnamon 1/2 tsp salt 2 tbsp almond butter 1 tbsp vanilla 1/4 cup almonds 1 cup grated zucchini To garnish: Almond butter Fresh raspberry Vegan chocolate chips Almonds Apple and Cinnamon Zoats Ingredients: 1 cup rolled oats, gluten free 2 cups unsweetened vanilla almond milk 2 ripe bananas 1 1/2 tsp cinnamon 1/2 tsp nutmeg 1/2 tsp salt 1/4 cup diced apples 1 tbsp vanilla 2 tbsp cashew butter 1/4 cup golden raisins 1 cup grated zucchini To garnish: Cashew butter Sliced apples Golden raisins Cinnamon Hemp hearts