Chocolate Zucchini Overnight Oats (Vegan, Gluten-Free)

Photo/Recpie Credit: Tori Kendrew of Kitchen + Kraft

Since moving to Boulder, Regan and I have met quite a few like minded people who share our passion for the plant-based lifestyle, mindfulness and sustainability.

One of our new friends Kate stewards an environmental arts magazine dedicated to promoting the work of pioneering individuals and organizations in the realm of sustainability.

The magazine is simply gorgeous — an artsy exploration of the many positive ways that individuals are making a difference in their communities. Here’s their statement from the website:

From raw food recipes that will help you reduce waste in the kitchen to interviews with radical permaculture gardeners, Loam’s limited edition print magazine is rich in the stories of people & projects making waves in the environmental movement.

Loam is all about cultivating tangible tools for taking care of our wild world and tending to our social, ecological, and creative communities.

The newest issue just came out, and we asked Kate if we could share one of the recipes from the magazine.

There are a few drool-worthy recipes featured in the latest issue, but we decided on the Chocolate Zucchini Overnight Oats because it’s a surprisingly delicious take on an old classic.

You’ll find the recipe below. If you’d like to learn more about Loam, check out their latest issue here.

Photo/Recpie Credit: Tori Kendrew of Kitchen + Kraft

Matt Jager

Matt Jager is a wellness activist, yogi and co-founder of True Wellth. His life mission is to transform the healthcare and food system in this country, so that every single person has access to the tools and support they need to look and feel their best, control their health, own their happiness and revolutionize their well-being.