So I get that courgette for breakfast seems a little weird. Trust me, I know. The looks I get from my family as I stand grating a courgette into my oats on a morning does indeed confirm that you might be feeling a little skeptical about the success of this breakfast, but I just need you to trust me on this one.

'Why are you adding a courgette to your oats?!!' I hear you cry?! Well 1. Getting them greens in early 2. It will add volume and fluffiness to your oats like you can't believe - nom! And you can't even taste it.

My favourite way to serve this is with a dollop of chocolate peanut butter and a sprinkle of chocolatey buckwheat clusters. If you're still skeptical that's okay, but as I would say to anyone who thinks yoga is just breathing on a mat, give it a go first, and then decide...

Ingredients {serves 1}:

  • 1 small courgette - finely grated

  • 1 cup almond milk

  • 1/3 cup oats

  • 1 tbsp cacao powder*

  • 1 tsp vanilla extract

  • 1 tsp maple syrup

*For a higher protein option substitute the cacao, maple syrup and vanilla for 1 scoop of chocolate protein powder, adding a little maple syrup only if required (most protein powders are sweetened in some way already), and see the slightly different 'method 2' below.

Method 1:

  • Begin by heating the milk with the vanilla extract in a sauce pan on a medium heat.

  • Once the milk has begun to steam add the courgette, cacao, maple* and oats mix to the pan, along with the tsp of maple syrup (omit if using a sweet protein powder).

  • Stir the mixture until it has combined, adding a splash of water if the mixture is too dry/ thick for you liking.

Method 2:

If you are using a chocolate protein in place of cacao and maple syrup add the powder AFTER the oats have cooked. This will ensure that the protein doesn't curdle. Add a splash more water as you mix the protein in if required.