Makes about 3-1/4 cups; about 2-3 adult sized portions or 4-5 child sized portions
- 1 large (about 11 ounces) Granny Smith apple, peeled and cut in 1/2-inch cubes (8 ounces of cubes)
- 1-1/2 + 1/4 cups Silk Whole Fat Next Milk, divided
- 1/2 teaspoon ground cinnamon
- 1-1/2 cups (about 8 ounces) grated zucchini (peeled only if your kids won’t eat “green”)
- 3 tablespoons O Organics® Old Fashioned Cream Peanut Butter*
- 1 cup O Organics® Old Fashioned Oats
- 1/2 teaspoon O Organics® Madagascar Pure Vanilla Extract
- 1/8 teaspoon sea salt
- 3/4 cup to 1 cup Two Good Vanilla Low-Fat Greek Yogurt, or to taste
- Open Nature® or Signature Farms® Chopped Walnuts, to taste (optional)
*When purchasing peanut butter, always look for one that lists only “peanuts” or “peanuts and salt” on the ingredient list
- Add the apples, 1/4 cup of the milk and the cinnamon to a medium saucepan; place the pan over low heat (the liquid can lightly simmer, but not boil). Cook the apples, uncovered, stirring them frequently until the apples are soft or crisp-tender, to your preference, about 10-15 minutes.
- Meanwhile, add the grated zucchini to cheese cloth (use a clean, lint-free dish towel if you don’t have cheese cloth) and squeeze as much excess moisture from the zucchini as possible. Set it aside.
- Meanwhile, add the peanut butter to a small mixing bowl or large glass measuring cup. Slowly whisk in the remaining 1-1/2 cups of milk, creating a smooth liquid. Set the mixture aside.
- When the apples are as tender as desired (if you like a bit of “bite” to your oatmeal, cook them less than if you want it to be a bit more like a warm apple pie), remove them from the pan and set them aside.
- Add the zucchini to the pan and return the pan to the heat. Stir the zucchini constantly, just long enough to cook all the excess from it – you do not want it to brown. Pour the peanut butter milk over the zucchini and add the oats, vanilla and salt. Cook the oatmeal to the desired consistency.
- Turn the heat to low and gently stir the apples into the oatmeal. Continue cooking, if necessary, until the apples are warmed, or spoon it into serving bowl(s). Store any remaining zoats in an airtight container in the refrigerator for up to 3 days, re-heating it just before serving.
Top the zoats with about 1/4 cup of yogurt per cup of oats, dolloping it in the center of the bowl. Enjoy immediately!