Last year Zoats took the fitness world by storm, and it’s now quite normal to grate courgette into bowls of breakfast oats, despite a few funny looks from family members or co-workers. This savoury porridge recipe might sound like we’ve taken the trend a step too far, but it’s a great way to keep your sweet tooth in check and tastes just like a quick, oaty risotto - perfect for breakfast, lunch or dinner!
Mix a stock cube with 1 cup of boiling water and combine with oats, courgette, tamari, nutritional yeast and seasonings in a saucepan on a medium heat.
Stir gently until the oats cook and the porridge has thickened.
Add in your scoop of protein and an extra ¼ cup of water a little at a time, adjusting the amount of liquid to your personal preferences. Stir through until your oats have fully cooked.
These oats are best served with a runny poached egg, leftover vegetables and topped with soy sauce and chilli flakes.
This recipe was created by Kathryn Armitage. Kathryn is the creator of lifestyle blog, www.kathrynarmitage.co.uk. Covering everything from culture and society to health and travel, check out her blog for a lot of seriously good food, opinionated rants and plans for world adventures. You can also find Kathryn on Instagram and Twitter.
Savoury Protein Zoats (Serves 1)
- ½ cup (approx. 45g) rolled oats
- ½ medium courgette grated (approximately 80g)
- ½ stock cube dissolved
- 1 cup ¼ water
- 2 tsp tamari or soy sauce
- 1 scoop naked vegan protein
- 1 tbsp. nutritional yeast (optional)
- Salt and pepper to season
Nutritionals per serving: Calories = 365; P = 37g, C = 40g , F = 6g)*
*All calorie and macro calculations are estimates and will vary depending on portion size and ingredients used