If it’s raining or below 50 degrees where you live, I have the cure for your seasonal blues. I am eating a warm bowl of these right now as I type this, while looking out the window at rain here in San Francisco. There is nothing better than a warm bowl of oats when it’s cold outside. It’s like slipping into a cozy pair of socks, but for your tummy. Oh yeaaaahhhhh.

If you follow me on Instagram you know I have been making these Zucchini Oats with Banana for the last month again and again. They are just that good. I make mine with a secret ingredient that makes these zoats even more delicious and creamy.

Ingredients:
1/2 cup rolled oats

1/2 cup water

1/2 cup forager cashew milk

1 small zucchini, shredded

1 small and ripe banana, sliced

1 tbsp. of butter, this is the secret ingredient. If you are dairy-free, omit and they will still be amazing!

1 tsp. cinnamon

1/2 tsp. vanilla extract (worth it to buy real vanilla without alcohol)

pinch of good sea salt

Method:

Place all the ingredients in a pot and stir to combine. Heat to a boil and then simmer until the banana literally melts into the oats (drool factor is way high) and the oats are creamy without sticking to the bottom of the pan. From start to finish this takes about 10-15 minutes. I like to stir every few minutes or so with a spatula so that nothing sticks to the bottom. Top with walnuts, nut butter*, hemp seeds, yogurt... the world is your bowl of zoats!

*Use my code BALANCEBYMOLLY20 for 20% off of all Georgia Grinders nut butter. I personally like to top my banana zoats with their creamy cashew butter.