Overnight Bircher Zoats

It may seem a little weird to be sharing a recipe for a cold breakfast when we’re heading into winter, but I was craving something a little chillier than normal, so I came up with this variation on my overnight zoats: Bircher Zoats. Great in summer but just as good in winter – although best eaten in bed wearing a dressing gown, fluffy slipper socks and whilst watching Planet Earth Two…

There are loads of zoats variations here on the blog so just search ‘zoats’ and you should be greeted with them all. As I explain on each variation I come up with, ‘zoats’ = ‘zucchini-oats’. (I actually call it courgette, but ‘coats’ isn’t quite as catchy). Yes, you add grated courgette to your oats. No, you can’t taste it. It just adds a lot of volume, a nice texture and extra greeeens.

This version is my take on a Bircher Muesli – it follows a similar process but with a few tweaks. Don’t skip the cooking part as it makes all the difference! I’ve used Skyr yoghurt, which is fat-free (not that full-fat yoghurt is a bad thing, I love that too!) higher in protein and lower in sugar than your regular natural yoghurt. Greek yoghurt would work just as well in this recipe and coconut yoghurt would work well as a dairy-free substitute, but as it’s much lower in protein you may want to add a scoop of vegan protein powder as well. I don’t sweeten mine, but try adding a tsp of raw honey if you find it needs it.

One of the best things about this recipe is that it’s made the night before so all you have to do in the morning is add your toppings and tuck in.


Serves 1

 

Ingredients:

30g porridge oats

300ml water

100g courgette, grated

125g Skyr/Greek/coconut yoghurt

1 heaped tsp cinnamon

 

Topping suggestions:

Approx. 60g frozen berries (I buy a mix of frozen raspberries, blackberries, blackcurrants & redcurrants)

15g nut butter (I love Pip & Nut peanut butter)

A drizzle of Orange Spice Choc Shot from Sweet Freedom

Cacao nibs

Fresh fruit

 

Method:

 

1.) Add the oats, grated courgette and water to a saucepan and cook on a medium heat, stirring regularly, until most of the water has been absorbed and the mixture reaches a sticky, porridge-like consistency – this should only take a few minutes.

 

2.) Transfer the porridge to a bowl and leave to cool completely. Once it’s cool, add the yoghurt and cinnamon and stir in thoroughly. Cover and store in the fridge overnight. It will thicken and be nice and creamy when it’s ready.

 

3.) In the morning, add your choice of toppings, switch on Planet Earth Two and enjoy!

 Lauren x

 

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