Oats are a great way to start your day. They're a good source of simple carbs - I tend to go carb heavy at breakfast and lunch because I do my runs after work and before dinner. These oats are my favorite though, and I usually eat these after my long runs on the weekend or the day after a tough speed workout because of the anti-inflammatory powers of the turmeric.
For optimal absorption, turmeric needs to be combined with fat or piperine (a compound found in black pepper). This recipe calls for a sprinkle of black pepper because I usually use almond milk in my oatmeal, which has no fat in it. If you use a milk that has fat (coconut milk, for example), you can cut the pepper, but I think it's great with it.
Turmeric has a distinct taste that's more savory. To counter that, the recipe calls for cinnamon (aids in muscle recovery and regulates blood pressure) and all spice. You can use whatever milk you like in this recipe. The fat in coconut milk will help aid turmeric absorption. I prefer using Califia Farms Coconut Almond Milk, and the nutrition info reflects that.
- 2/3 cup Califia Farms coconut almond milk (or any milk of choice)
- 1/2 tsp turmeric
- 1/4 tsp all spice
- 1/8 tsp ground black pepper
- 1/2 tsp cinnamon
- 1/3 cup shredded zucchini
- 1/3 cup quick oats
- 1 scoop collagen peptides (optional, but adds protein and aids in muscle recovery and bone health)
- Combine milk, turmeric, all spice, pepper, and cinnamon in a small sauce pan over med-high heat. I don't measure the spices generally, but I've included measurements above if needed.
- Once milk is bubbling, add oats and collagen peptides and whisk well. Add in zucchini and mix well.
- Lower heat to medium and let cook for 2-3 minutes or until liquid starts to absorb.
- Pour oats in bowl once desired consistency is reached.
I love topping mine with a scoop of Wild Friends Peanut Butter and a ripe banana to add the perfect touch of sweetness.
*Nutritional details include the collagen peptides being used in the recipe.