I don’t know about you, but waking up to a bowl that combines the flavours of chocolate and peanut butter, as well as sneaking in some extra greens, is pure heaven. It tastes deliciously creamy and indulgent, with the deep notes of cacao being subtly sweetened in the most natural way possible- with a ripe banana. If you don’t have much time in the morning, perhaps grate the courgette the night before so it’s ready to be added to the pan first thing.
Note: If you’re not used to this way of eating, you might prefer to add a dash of maple syrup to sweeten.
30g porridge oats
1 medium courgette, grated (about 120g)
1 small ripe banana, mashed
1tbsp cacao powder
1tbsp peanut butter
1 egg, beaten, or 100g egg whites, 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)
150ml almond milk
Berries, for topping (optional)
1.) Add the grated courgette, oats, almond milk and water to a pan and bring to the boil. Reduce the heat and simmer until most of the liquid has been absorbed.
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.) Add the mashed banana and stir it through for a couple of minutes.
4.) Finally, mix in the cacao powder and peanut butter and pour the mixture into a bowl to serve.