Ingredients

The following ingredients have 6 Servings
  • 2¼ cups rolled oatmeal, dry
  • ½ cup grated zucchini (2.8 ounces/79 grams (peel it if you don't want to see green flecks))
  • 1 cup finely chopped fresh pineapple (5.3 ounces/150 grams)
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1½ cups milk ((2% dairy milk or unsweetened soymilk))
  • 1½ cups mashed banana, very ripe ((about 3 bananas))
  • 2 large eggs
  • 1 teaspoon vanilla
  • ½ cup pecans, chopped
  • 2 tablespoons butter, melted
  • cooking oil spray
  • 2 tablespoons whipped cream cheese
  • 1-2 tablespoons milk ((2% dairy milk or unsweetened soymilk))
  • ½ teaspoon vanilla
  • 1 tablespoon pureed fresh dates ((from 2 pitted Medjool dates))
  • 2 tablespoons unsweetened coconut flakes, toasted

Instruction

  • Shred the zucchini (peel it first if desired) and cut the pineapple into ¼-½ inch dice (0.6-1.27 cm). Use a potato masher or fork to mash the bananas.
  • In a medium-sized bowl, stir together the dry ingredients (oatmeal, baking soda, cinnamon, nutmeg, pecans). Add the zucchini, pineapple, 1½ cups milk, banana, eggs, 1 teaspoon vanilla, and melted butter. Stir again. 
  • Use an aluminum 8-inch by 8-inch (20 cm by 20 cm) pan for air frying or a glass pan if using the oven. Mist the baking pan well with cooking spray (bottom and sides). Pour the oatmeal batter into the pan and smooth out the top with the back of a spoon.