Yes, I have actually managed to squeeze 2 vegetables into my low-sugar ‘sweet’ porridge! After trying ‘zoats’ recently, I’ve never gone back to ordinary porridge- I’m addicted. As I’ve said before, you really can’t taste the courgette/zucchini, it’s just a clever way of sneaking more fibre and green veggies onto your diet!
Of course you can always try this porridge without the courgette if you prefer. As for the pumpkin, it’s not unusual to see this in sweet dishes; a naturally sweet root vegetable rich in vitamin A, it’s most famous for the classic pumpkin pie.
This breakfast is a perfect Autumn breakfast, and a wonderful way to warm up on a cooler morning. If you have any pumpkin purée leftover from Halloween, then it’s ideal! Here it lends a subtle sweetness to the porridge, as well as a lovely silky texture. As with all of my porridges, I stir an egg through for extra protein and a creamy consistency (I promise you can’t taste it!) but you can use protein powder instead.
Note 1: If you’re making your own pumpkin purée, simply slice your pumpkin, drizzle with coconut oil and bake in a preheated oven at 200°C (180°C fan) for about 1 hour until soft and tender. Transfer to a food processor and blend until smooth, adding a dash of water if necessary. If you have a very powerful blender, leave the pumpkin skin on for blending, for extra fibre.
- I sometimes stir in a few berries, to sweeten it. If that’s not sweet enough for you, you could try adding some mashed banana or a dash of maple syrup.
30g porridge oats
75g pumpkin purée (see Note 1 above)
1 very small courgette or ½ large courgette, grated (about 100g)
1 egg, beaten, or 1 scoop protein powder, mixed with 50ml water to make a runny paste instead. (Making a paste first stops you from getting all those nasty grainy lumps and makes it extra creamy)
1 tsp ground cinnamon
1/2tsp ground ginger
1/3tsp ground allspice
150ml almond milk
15g nut butter, to top (I love Pip & Nut)
Other topping suggestings: Cacao nibs, chopped fruit, Choc shot (I like the Orange Spice flavour), chopped nuts (pecans go well), flaked coconut or coconut/natural yogurt
1.) Add the oats, courgette, water and almond milk to a saucepan. Bring to the boil, then reduce the heat and simmer until most of the liquid has been absorbed, stirring every so often (about 5 minutes).
2.) Stir in the protein paste or the egg into the pan – quickly if using the egg – you don’t want scrambled egg! Continue to cook for a further few minutes until it reaches a creamy consistency.
3.) Pour into a bowl and top with the nut butter and any other toppings that you’re using.