By Drew Mulvey
When these long green vegetables are starting to bud from the stalks, the first thing I think about is how many dishes I am going to put this in! Not only is this vegetable delicious sauteed with garlic but can make an excellent addition to baked goods! I tend to have a bit of a sweet tooth and when I think of baked goods, my mind automatically goes to zucchini bread. With that in mind, why not have this for breakfast? Personally, I love dessert flavored anything as part of my first meal to keep of the day. Thus, with the desire sitting in my heart, I decided to turn this into a delightful easy overnight oats dish! Not only are you getting an added serving of vegetables but with this comes several extra phytonutrients and phytochemicals such as magnesium and potassium for proper muscle function; Vitamins B1, B6 and B9 for energy production; and antioxidants beta carotene, lutein and zeaxanthin for healthy hair, skin and nails and protection from UVA/UVB radiation from the sun. The oats also supply a rich source of prebiotic fibers to feed beneficial bacteria in your gut responsible for 80% of your immune system! What are you waiting for? Add in a little vegetable goodness and enjoy a healthy sweet treat to get the day started right.
½ cup organic zucchini, grated
½ cup gluten-free rolled oats
¾ cup dairy free milk
½ tsp cinnamon
1 tsp chia seeds
2 tsps maple syrup
Topped with:
1 cup organic strawberries, diced
½ tbsp nut or sunflower butter
Directions:
Place all ingredients, aside from the strawberries, in a mason jar and let them sit in the refrigerator overnight.
In the morning, wash and dice the strawberries.
Transfer the overnight oats to a bowl and top with the fresh strawberries and nut/sunflower butter.
