Have you heard of zoats? If not, let me tell you that they were a HUGE trend 2-3 years ago. I decided to revive this tasty trend because grated zucchini adds such a nice texture to oatmeal, everyone should have tried it once!
I noticed that zoats are a yay or nay thing.
Chances are that you will require getting used to the different taste and consistency of your regular oatmeal. There are three tips I can give to the zoats-noobies among you:
- Grate the zucchini as finely as possible.
- Add the zucchini in the beginning and cook the oatmeal long enough for the zucchini to boil thoroughly and become soft.
- Start with 1/4 zucchini and work towards a larger zucchini/oats ratio.
Now I’m gonna give you the recipe I like to use.
I like to add (ground) psyllium husks to create a pudding-like consistency and 1 overripe banana as a sweetener. Make sure you use a very spotty banana for this recipe! Otherwise, you will require an additional sweetener.
I think you can clearly see how creamy this oatmeal is from the picture… How do you prefer your oatmeal? Creamy or sticky?
EDIT: I made some adjustments to the recipe so it’s a little thicker than in the pictures. Of course, feel free to adapt this recipe as you wish! My favorite adaptation is using 2 Tbs cacao powder instead of cinnamon. Chocolate zoats are so good!
Zoats (Zucchini Oatmeal)
- 120 g rolled oats
- 300 g almond milk
- 250 g water
- 1 tsp psyllium husks
- 0.5 zucchini
- 1 tsp vanilla bean powder
- 0.5 tsp cinnamon
- 1 banana
- Mash the banana with a fork.
- Grate the zucchini as finely as you desire.
- Add water and almond milk to a pot and bring to boil. When boiling, turn off the heat and add oatmeal, grated zucchini and psyllium husks (alternatively use 1-2 Tbs flaxseed). Stir thoroughly and consistently to avoid burning. Add more liquid if necessary.
- After a few minutes, add the banana, cinnamon and vanilla bean powder and stir thoroughly again. Remove from heat and let the oatmeal sit for another 5 minutes.
- Serve in a bowl and add your favourite toppings.