This may look and sound like a simple recipe, and preparation-wise, it is. However, taste-wise . . . it is anything but.
For anyone who loves cardamom, this recipe offers something incredibly satisfying: warm porridge with unadulterated cardamom flavor. Considering the power of cardamom, this recipe, despite the neutrality of vanilla and zucchini, is anything but boring.
When I was making it, I originally conceived it as a simple base. To some extent, it is: you really can put a variety of toppings on this. For example, in these pictures I topped it with dried cranberries, walnut pieces, and chocolate nut butter. 😍 Although this welcomes many different toppings, it still holds up beautifully on its own.
In case you’re wondering, I use yellow squash, and I don’t peel it.
I think peeling is a waste. However, I don’t like the green streaks that zucchini leaves behind. Thus, by using yellow squash (which on the inside is basically identical to its green friend), I can skip the peeling step without having the green streaks. The yellow blends in with the oatmeal, making it barely noticeable.
Do the green streaks matter? No. It’s purely aesthetics. From a blogging and photography perspective, I like to avoid the green streaks. But for your everyday usage, green streaks really do not matter. In other words, you can use yellow squash or zucchini. You can peel them or not. It’s up to you.
- [reads] A beautiful editorial: “I thought I’d be embarrassed to walk my cat, but turns out we both love it” via The Guardian
- [eats] BuzzFeed has released another roundup of vegan Thanksgiving recipes!
- [vids] Look, you can watch the entire Rudolph the Red-Nose Reindeer on YouTube!
What you'll need:
- 3/4 cup milk of choice
- 1/3 cup grated yellow squash or (peeled) zucchini
- 1/4 cup quick cook steel cut oats
- 1/2 tsp vanilla bean paste (or vanilla extract)
- 1/4 tsp cardamom
- 1/2 tsp lemon juice (or orange, for variation)
- 2-3 tsp maple syrup
- pinch of salt
How to make it:
- Bring milk (I used 1/2 cup almond milk and 1/4 cup water) to a boil, add oats, and reduce heat to medium. (If you’d like to add a teaspoon of flax or chia seeds, do so now.)
- Add grated zucchini/squash (alternatively, you can puree it instead of grate it). Stir occasionally.
- Once more of the liquid has absorbed, add vanilla bean paste, cardamom, lemon juice, maple syrup, and salt. Stir. Add more maple syrup if necessary.
- When you’re pleased with the consistency of the oatmeal, transfer to a bowl. Top with another splash of milk and any other additional ingredients (coconut, nuts, dried fruit, etc.). Mine is topped with chocolate nut butter, walnuts, and dried cranberries.