In a medium pot over medium heat, add 1 1/2 cups of the cashew milk and the shredded zucchini. Bring the mixture to a boil, and then reduce to a simmer. Add the coconut sugar, cinnamon, vanilla extract, and mashed banana. Simmer the mixture for about 5 minutes until the flavors infuse. Now, add the rolled oats and a pinch of salt, plus the remaining 1 cup of non-dairy milk. Simmer the oats, stirring frequently, until the liquid has absorbed, and the oats are cooked through, and the texture is thick and creamy. Transfer to a bowl and topped with sliced bananas, a drizzle of honey, almond butter, blueberries, and a dash of cinnamon. Enjoy!
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I grew up in Newport Beach, California and spent part of high school there and in London, England. I think I owe it to London for making me the foodie that I am today – from hole in the wall Indian joints to some of the most incredible Sicilian style pizza I’ve ever had, London’s foodscape was transformative for my palate. After moving back to California to spend my final two years of high school, I attended UC Berkeley (goooo bears) where I was completely engulfed by the amazing gastronomy in both the windy city and Berkeley itself. Living and studying so close to a city as amazing as San Francisco, not to mention in eating distance of some of the best food I’ve ever had (I’m looking at you Chez Panisse, Vik’s Chaat House, Ici Ice Cream, Bi-Rite Creamery…) has made me into the human “Yelp” of my friend group (and family, for that matter) that I am today.
Fast forward to now, I am the host of NBC’s Digital Show, #Cooking with Samah Dada and feel lucky to be living and working in New York City pursuing my passion for wellness, recipe development, and food through #DADAEATS.
HAPPY DAY BRANDS
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