Ingredients

The following ingredients have 4 Servings
  • 1 cup zucchini, shredded (about 1 medium zucchini (peel it if you don't want to see green in your oats))
  • 1 cup rolled oatmeal, dry
  • 6 Medjool dates, pitted and chopped  ((fresh dates, not the ones in the baking aisle))
  • ¼ cup boiling water
  • 1 cup milk, 2%
  • 1 tablespoon dark cocoa powder
  • ½ cup egg whites ((from 3-4 large eggs))
  • pepitas, raspberries, cacao nibs ((optional, for topping))
  • ½ cup frozen raspberries
  • 1 tablespoon water
  • ½ teaspoon chia seeds

Instruction

  • Pit and chop the dates and cover with the boiling water. Let sit for 10 minutes. When the time is up, put the dates and water into a mini chopper and blend into a smooth date paste. Set the date paste aside. 
  • Put the "zoats topping" ingredients in a medium saucepan. Heat over medium heat and mash (with a fork or potato masher) when the raspberries have thawed. Let the jam cool and thicken while you make the zoats. 
  • Peel the zucchini (if desired) and grate it. To make it really undetectable, finely chop your shredded zucchini in a food processor after grating. Another option is to chop it smaller with a knife. 
  • Put the zucchini, oats, milk, cocoa powder, and date paste in a saucepan over medium heat. Heat, stirring frequently for 5-10 minutes. 
  • Add the egg whites to the oat mixture. Stir constantly an additional 2 minutes until the eggs are cooked. 
  • To serve, divide the chocolate zoats into two bowls. Top with the raspberry chia jam zoats topping and any optional toppings that you are using.