• 2/3 cup almond milk
• 1/3 cup gluten free steel cut oatmeal
• ¼ medium zucchini, grated finely
• ¼ cup chopped pecans
• ½ teaspoon cinnamon
• 1 tablespoon unsweetened almond butter
• 1 teaspoon unsweetened honey
• Pinch of nutmeg
• Pinch of sea salt
In a pot bring the milk and salt to a boil over medium heat. Add the oats and reduce heat to a simmer. Cover and continue to cook until the oats for 15 minutes, stirring occasionally. You may need to add a bit more liquid.
Add the zucchini, nuts and spices and stir well. Cover and cook for another 5 minutes. Remove from heat and stir in honey and nut butter.
Combine cashews, milk and vanilla in a blender and blend until smooth. Layer ingredients in a small cup: Dollop of cream, spoonful of apples, top with oats and hemp seeds and enjoy!