Monday, June 7, 2010

Overnight Zucchini Bread Oatmeal

Adapted from Une-deux Senses

1/4 cup steel cut oatmeal
1 cup water
1/4 cup Blue Diamond Unsweetened Vanilla Almond Milk
1/2 medium zucchini, grated
1/2 tsp. cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1 tbsp crunchy almond butter
1 tsp Splenda blend brown sugar

Combine oatmeal, water, milk, zucchini, cinnamon, nutmeg, and ginger in a bowl that will sit in your slow cooker with the lid on. Place bowl in slow cooker. Fill slow cooker with water almost to the top of the bowl. Cook on low 7-8 hours. Stir in almond butter and Splenda blend brown sugar.

Makes 1 servings: 4 points