I squeeze a lot into my mornings and sometimes by the time I break my fast, I am hanging out for something pretty substantial. Healthy and nutritious is important, but it has to be yummy too!
Adding zucchini to porridge is a great way to bulk it out with vitamin rich veges and reduce a bit of the heavier carb load. The cacao makes the zucchini almost undetectable.
Sometimes I do this with carrot and spices, instead of zucchini and cacao, making a healthy breakfast version of carrot cake! Yummo! On days I know I may not eat lunch until late I add a scoop of protein powder too or sometimes a tbls of quinoa.
P.S. If you stick with nut milk this is vegan.
Serves 1-2 depending how generous you feel and how much fruit you have to put on top.
Ingredients
1 medium zucchini – grated
¼ cup rolled oats or other grain (spelt, barley and rye are good too)
1-2 tbls chia seeds
1 tbls cacao
1 tbls sultanas
1 cup unsweetened almond milk, or other non-dairy milk
1-2 tbls maple syrup – sometimes I omit as the fruit adds enough sweetness
Raspberry jam – mix ¼ cup frozen raspberries, 1 tsp chia seeds, 1 tbls water in a tea cup – microwave for 30 seconds, stir and set aside to thicken while you cook the porridge.
Method
Combine all ingredients except zucchini in a saucepan. Bring to a simmer on medium heat and cook until oats are almost done. Add zucchini and cook for another couple of minutes. Top with fresh fruit, something for crunch (seeds, nuts, coconut), the raspberry jam and a drizzle of peanut butter. Enjoy and your welcome :-)
