Snickerdoodle Baked Oatmeal<\/p>\n
<\/p>\n
1\/2 cup’s worth of peeled and diced zucchini<\/p>\n
1\/4 cup unsweetened almond milk<\/p>\n
1\/2 cup rolled oats<\/p>\n
2 tsp. maple syrup (adjust to preferences)<\/p>\n
1\/8 tsp. butter extract (optional)<\/p>\n
1\/2 tsp. vanilla extract<\/p>\n
1\/4 tsp. baking powder<\/p>\n
1\/2 tsp. cream of tarter (optional)<\/p>\n
1\/8 tsp. molasses<\/p>\n
pinch of salt<\/p>\n
cinnamon and sugar for topping<\/p>\n
How to make it:<\/p>\n
<\/p>\n
Preheat the oven to 350 F and spray a single-serving ramekin with non-stick spray. Puree all ingredients (except cinnamon and sugar) together in a food processor until it forms a batter. Transfer to a ramekin. Dust the top with cinnamon and sugar (you only need a pinch of each). Bake for 18-22 minutes, or until the top is no longer doughy. Feel free to top with more cinnamon or sugar. Enjoy<\/p>\n
<\/p>\n
Calories: 219<\/p>\n
Fat: 3.7g<\/p>\n
Fiber: 5g<\/p>\n","protected":false},"excerpt":{"rendered":"
Snickerdoodle Baked Oatmeal 1\/2 cup’s worth of peeled and diced zucchini 1\/4 cup unsweetened almond milk 1\/2 cup rolled oats 2 tsp. maple syrup (adjust to preferences) 1\/8 tsp. butter extract (optional) 1\/2 tsp. vanilla extract 1\/4 tsp. baking powder 1\/2 tsp. cream of tarter (optional) 1\/8 tsp. molasses pinch of salt cinnamon and sugar for topping How to make it: Preheat the oven to 350 F and spray a single-serving ramekin with non-stick spray. Puree all ingredients…<\/p>\n