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Carrot Cake & Zucchini Bread Oatmeal

kept bylaerkin

Serves 2-4


½ cup steel-cut oats (use gluten-free, if desired)
1½ cups vanilla-flavored non-dairy milk (such as coconut, almond, rice, etc. – I used coconut milk)
1 small carrot, grated
¼ small zucchini, peeled and grated (I used a little more, maybe ½ small zucchini)
pinch of salt
pinch of nutmeg
pinch of ground cloves
½ tsp. cinnamon
2 Tbsp. brown sugar or maple syrup or agave nectar
¼ cup chopped pecans

I also added 1 tsp. of pure vanilla extract.



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