Food

Guest Recipe: The Best Zoats EVER

The final day 0f my #picstakeover was actually a guest post by the lovely Healthy and Psyched – combining a breakfast favourite with fruit and veggies for extra nutrients and goodness. Of course Rachel topped this with a big spoon of peanut butter and this recipe is totally vegan, the courgette adds so much volume so this is sure to fill you up until lunch!

  • ½ cup oats
  • ½ cup rice milk (or another plant-based milk)
  • ¼- ½ cup boiling water
  • ½ (125g) medium zucchini/ courgette
  • 2 tbsp Pic’s peanut butter
  • 1 cup frozen berries

Method

  1. Grate the zucchini and add it to a medium sauce pan.
  2. Add in the oats, rice milk and ¼ cup of boiling water.
  3. Heat on medium and stir constantly. When all of the water has absorbed add another ¼ cup.
  4. Cook for around 5 minutes in total. If it is getting to thick then add extra water or rice milk.
  5. Transfer half of your zoats to a bowl followed by a table spoon of peanut butter and the rest of the zoats.
  6. Quickly rinse the pan and then add your frozen berries to the pan and heat on low for a couple of minutes until they have defrosted.
  7. Top your zoats with the warm berries and another tablespoon of peanut butter.

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How do you top your oats?

I’ve been nominated for a Motion Nutrition Health and Fitness Influencer award, please vote for me!

 

J x

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