This savory oatmeal recipe with zucchini is a delicious breakfast or brunch with a lovely texture and consistency, a good dose of vegetables and gluten-free, vegetarian to boot!
- 4 cups water
- 2 cups rolled oats gluten free certified if necessary
- 2 zucchinis grated
- 1 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 4 eggs
- 1 cup shredded vegetarian Parmesan or cheddar cheese
- 2 avocados peeled and sliced
- 1/4 cup chopped fresh parsley
- Hemp seeds optional
In a saucepan over high heat, bring the water to a boil.
Stir in the oats, zucchini, garlic powder, salt, and pepper.
Cover and reduce the heat to low.
Simmer for 5 minutes.
While the oats are cooking, prepare the eggs to your preference. Scrambled, fried, and soft boiled are all good choices. Set aside.
When the oats are done cooking, turn off the heat, stir in the cheese, cover, and let sit for 1 minute.
Divide the oats between 4 bowls. Top each bowl with 1 egg, a bit of sliced avocado, a sprinkle of parsley, and a pinch of hemp seeds (if using)
Serving: 1bowl | Calories: 495kcal | Carbohydrates: 41g | Protein: 23g | Fat: 28g | Saturated Fat: 8g | Cholesterol: 181mg | Sodium: 783mg | Potassium: 982mg | Fiber: 12g | Sugar: 4g | Vitamin A: 776IU | Vitamin C: 28mg | Calcium: 377mg | Iron: 4mg