NYC makes being vegan a breeze. Most restaurants have an option (and many have more than one). The city also has dozens of fully vegan (or at least vegetarian) restaurants that are revered even by meat eaters.
Many establishments, particularly coffee shops, will have a vegan baked good option in their display case. For most, it’s a chocolate chip or peanut butter cookie. Now, I don’t often buy cookies because of my sugar sensitivity, but every now and then it’s fun to splurge on a vegan chocolate chip cookie.
That being said, it feels wrong to complain. What I really want is a snickerdoodle cookie. Snickerdoodles are by far my favorite kind of cookie, even if cookies aren’t totally my thing. It’s like a more sophisticated version of a sugar cookie. I love the blend of sweet and earthy with the pillowy interior. But when will I ever see a vegan snickerdoodle?
Enter: oatmeal. Now that I’ve posted a few zucchini-free recipes, I felt justified sharing this recipe with you. I was a little anxious topping my oatmeal with ACTUAL SUGAR *gasp*, but it honestly takes the smallest pinch and will not cause death. ^_^ I definitely consume more sugar eating things like vegan yogurt. So yeah, this recipe breaks the “no sugar” rule of my blog, but it wouldn’t be a snickerdoodle without it!
What you'll need:
- 1 cup milk of choice (or water)
- 1/2 cup old-fashioned oats (I use Country Choice Organic)
- 1/3-1/2 cup pureed or shredded zucchini or yellow squash
- 2 tsp maple syrup
- 1/2 tsp vanilla extract
- scant 1/8 tsp butter extract (make sure it's vegan)
- scant 1/8 tsp molasses
- pinch of salt
- cinnamon and sugar for topping
How to make it:
- Bring milk (I used 1/2 cup almond milk and 1/2 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 pureed squash. Stir occasionally.
- Once more of the liquid has absorbed, add maple syrup, vanilla extract, butter extract, molasses, 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 a pinch of sugar and a couple dashes of cinnamon.