Baked Gingerbread Zoats

There's no doubt in my mind that my obsession with oatmeal is pretty obvious. I've been in Florida for the last week (with no oatmeal!) and boy did I miss it. I'm used to having oatmeal 1-2x per week; once baked and once overnight-style in a jar at work. One of my most favorite oat bowls so far has to be the gingerbread baked zoats I tried about 2 weeks ago - and the recipe was inspired by one of my favorite fellow foodies, Rachael of rachaelsgoodeats. I love gingerbread flavors any time of the year, and the spice combination is so easy to throw together. This was also my first time adding veggies to my oatmeal, for a more savory take. I will definitely be trying it a lot more! This was a hit and a great way to fuel up for the 18 mile run that I did after I ate it.

gluten free

Ingredients:
1/2 cup gf oats
1/2 zucchini, shredded
1/2 banana, mashed
1 cup coconut milk
1 tsp molasses
1/2 scoop vega vanilla protein
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
2 tsp chia seeds
gingerbread spices
wildfriends gingerbread peanut butter
pecans
coconut flakes

Directions: Combine zucchini, spices, and coconut milk in a pot and bring to boil (medium heat). Add banana, chia seeds, and molasses, stirring to combine. After about 3 min, reduce heat, add protein powder and more coconut milk to consistency of your liking. Add toppings.

Recipe adapted from rachaelsgoodeats