ZUCCHINI BANANA BREAD OATMEAL

In a medium pot over medium heat, add 1 1/2 cups of the non-dairy 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 mixture is thick and creamy. Transfer to a bowl and top with sliced bananas, a drizzle of honey, almond butter, blueberries, and a dash of cinnamon. Enjoy!