How have I not yet shared one of my ALL TIME FAVOURITE recipes on my blog! I actually can’t believe these creamy chocolate oats with zucchini have not yet made a feature!
Whether you have been here for a long time or you are a first time reader (welcome lovely!) you need to know about these creamy chocolate oats and why I add zucchini to my oats. Super delicious, super nourishing and not as super weird as it seems. Promise!
I’ve been adding zucchini to my oats for a few years now, actually since my son was born, and I haven’t yet looked back. I am almost certain my grocery delivery man thinks I’m strange when I order several punnets of organic zucchini each week.
If you are new to adding zucchini (aka courgettes/Summer squash) to oats let me tell you a few benefits:
- You can’t taste them AT ALL. I promise.
- You are adding a serve of vegetables to your day before it even really begins.
- You are adding fibre to your diet. Fibre is important for a healthy digestive system.
- You are adding a boost of NATURAL vitamins and minerals to your breakfast. I too take multivitamins (when I remember) but there is nothing quite like getting your vitamins and minerals from fresh produce. Zucchini contain folic acid and are a good source of vitamin B1, helping to strengthen the nervous system as well as lower stress levels.
- You are making your breakfast bigger (and therefore more filling) without adding empty energy (sugar) or high-energy ingredients.
When I first started eating zucchini oats I simply grated a few tablespoons into my oats before cooking. Now I am a fully-fledged zoat lover and add up to an entire zucchini each time.
I’ve probably also mentioned a 100 times before my love for oats. Not only are they a good source of energy (carbohydrate), but they are high in fibre which is known for it’s ability to support steady blood sugar levels and encourage a healthy digestive system. They also contain vitamin E, one of the most talked-about vitamins when it comes to promoting youth.
If you can, source gluten free oats or uncontaminated wheat free oats (like these ones).
VARIATIONS AND TIPS
- If you are sensitive to caffeine or you are making these chocolate oats with zucchini for children who are, swap the cacao for carob powder.
- Gradually increase the amount of zucchini. If you are new to zucchini in oats start by adding 1-2 tbsp and increase as you feel confident to. You can, of course, leave it out completely if you want to.
- Coconut yogurt creates the creamiest chocolate oats ever. If you don’t have coconut yogurt, don’t like it or if it is out of your budget (because it is slightly pricey) you can simply swap it with a natural yogurt or coconut milk. If you do this please read the label (learn how in this post) to ensure you aren’t adding unnecessary refined sugars to your meal.
- This recipe serves one, however you can simply multiply the recipe by as many serves you wish to make.
- If you don’t have time to cook or prefer cold oats you can place all ingredients into a jar and pop in the fridge to eat the following day.
MASSIVE TIP: Whether you are a zucchini lover like me or new to the idea, buy a fine cheese grater! I purchased a fine grater from Target for around $2. You want the zucchini to be as small and unnoticeable as possible.
- ½ cup oats (quick oats produce a creamier porridge)
- ⅓ zucchini, finely grated
- 1 cup water
- 1-2 tbsp coconut milk (or preferred milk alternative)
- 1 tbsp cacao powder (ethically sourced)
- 1 tsp stevia (or alternative natural sweetener)
- ¼ tsp cinnamon
- 2 tbsp coconut yogurt
- 1 tbsp activated buckwheat (buckins)
- Add to a pot the oats, grated zucchini and water and bring to the boil.
- Reduce heat and simmer for 5 minutes or until the oats have cooked, stirring regularly.
- Add the coconut milk, cacao powder, stevia and cinnamon and stir through.
- Spoon into a serving bowl and top with coconut yogurt. Fold the coconut yogurt through the oats and top with fruit or your favourite breakfast toppings such as activated buckins.
Have you tried zucchini in oats? Let me know in the comments!
Don’t forget to share this recipe on social media and tag me when you do. I love seeing you and your friends inspired by my recipes, it honestly warms my heart!