Recently, my breakfast-based adventures have taken me to the world of Courgette Porridge, or ‘Zoats’ as our American pals say.
I was quite apprehensive about this one. I assumed it would be a disappointing health-food fad, propagated by those lying to themselves about the palatability of their alternative ‘healthy’ creations. But I will try anything once – what’s the worst that can happen? And you stand a pretty good chance of discovering something great, as I have with this courgette porridge!
It is warming, filling and tasty – the perfect fix for a cold, autumn morning. Particularly with the addition of the cinnamon and nutmeg. It doesn’t taste exactly the same or have the same texture as standard oat porridge. It is probably more akin to a warm bircher as it is more textured.
Courgette Porridge can be made a few days in advance and stored in the fridge for a quick breakfast. I usually pop mine in the microwave for a minute in the morning to heat it through. But it also tastes lovely cold, very much like overnight oats! I actually tried using raw courgette in my overnight oats once, but I think it is nicer if the courgette is lightly cooked.
Here’s my recipe:
- 25g oats
- Half a small courgette, finely grated
- Almond milk
- 1/3 tsp ground cinnamon
- A pinch of nutmeg
- 1 tsp maple syrup
- Grate the courgette, preferably using a medium-fine grater so the slithers are smaller in size.
- Cook the almond milk and oats in a small pan, over a medium heat, for about 2 1/2 minutes. They should be nearly cooked and have absorbed a fair amount of the milk. Stir to make sure they cook evenly.
- Add the courgette and cook for a further 2 1/2 minutes. Add a splash more almond milk to get your preferred consistency. Be careful if you prefer your porridge really thick. I find that the courgette starts to lose a bit of moisture after a couple of minutes.
- Stir in the spices and the maple syrup.
- Transfer to a bowl, add your toppings, and enjoy!