Chocolate Zucchini Oats

I know courgette for breakfast seems a little weird. The looks I get from my family as I’m grating a courgette into my oats on a morning do indeed confirm that you might all be feeling a little sceptical about the success of this bowl, but I just need you to trust me on this one.

Adding a courgette into your porridge adds a light volume (and who doesn’t love big breakfast bowls?!) and fluffiness to your ‘brownie batter’ oats. It also means you get a nice dose of greens into your breakfast without even being able to taste it!

My favourite way to serve this is with a dollop of chocolate peanut butter (recipe coming soon!) and a sprinkle of chocolatey buckwheat clusters.

Ingredients {serves 1}:

1 medium sized courgette

1 cup almond milk

1/3 cup oats

1 tbsp cacao powder

1 tsp vanilla extract

1 tsp maple syrup

Method:

Begin by heating the milk with the vanilla extract in a sauce pan on a medium heat.

As the milk warms up, cut both ends off the courgette and discard then grate finely, and add the cacao powder to the oats and combine.

Once the milk begins to steam add the courgette and the cacao-oat mixture to the pan, along with the tsp of maple syrup.

Stir the mixture until it has combined.