Lemon & Raspberry Oats with Cashew Butter

Name: Lemon & Raspberry Oats with Cashew Butter
Cuisine: American
Ingredients: 2/3 cup gluten-free rolled oats; 2/3 cup water; 1 1/4 cups milk (any type); 1 small zucchini, grated; Juice of 1 to 1 1/2 lemons; Grated lemon zest, to taste; 1 handful raspberries or other berries (fresh or frozen); 1 tablespoon vanilla protein powder (optional); Pic's cashew butter, to taste; Coconut flakes, to taste

ピックスピーナッツ @cook_40152953

We love fresh oats! Get your morning energy with the power of vegetables! ❤︎ Gluten-free, vegetarian, and vegan-friendly ❤︎ This recipe's origin ★ Original recipe by Pic's Peanut Butter ★ New Zealand's most beloved 100% additive-free Pic's Peanut Butter!

ピックスピーナッツ @cook_40152953

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Ingredients

2/3 cupgluten-free rolled oats
2/3 cupwater
1 1/4 cupsmilk (any type)
1small zucchini, grated
Juice of 1 to 1 1/2 lemons
Grated lemon zest, to taste
1 handfulraspberries or other berries (fresh or frozen)
1 tablespoonvanilla protein powder (optional)
Pic's cashew butter, to taste
Coconut flakes, to taste

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Steps

1

Combine oats, water, and milk in a bowl and soak in the refrigerator overnight or for 1 hour in the morning. If you prefer not to soak, that's okay too.
2

Transfer the mixture to a small pot and add zucchini, lemon juice, and lemon zest (if desired).
3

Bring to a boil over medium heat, then reduce to low and simmer for about 5 minutes, stirring continuously to prevent sticking.
4

Once well mixed, transfer to a bowl and top with raspberries and cashew butter. Add coconut flakes if desired.