Recipe: Fig and Cashew Zoats
A deliciously creamy breakfast bowl that packs a punch due to its super, secret ingredient.
Porridge is a wonderful breakfast option, but can get a little bit samey, after a while.
But there are plenty of simple ways to pimp your breakfast bowl. You can experiment with different toppings, such as rhubarb and vanilla or fig and pistachio, or try replacing the dairy with creamy coconut milk.
You could even swap the oats with quinoa, millet, amaranth, or our favourite, buckwheat – the protein-rich pseudo-grain that is also a wonderful alternative to oats in granola and pancakes.
But there’s a more exciting, daring option…
Where possible, it’s always great to use local, seasonal ingredients. One great British-grown vegetable that is in season now is the courgette. And it makes for a nutritious addition to your breakfast bowl, lowering the overall carb count, whilst sneaking in one of your daily portions of vegetables.
Unless you’re particularly hard-core, we wouldn’t recommend replacing all of the oats with courgette. If you don’t go overboard with the courgette, you’ll end up with a surprisingly creamy, delicious breakfast bowl.
Don’t believe us? Just give it a try.
Fig & Cashew Zoats
- 40g rolled oats (gluten-free if desired)
- 1/2 courgette
- 1 fig
- 1 tsp cashew butter
- 200ml almond milk (unsweetened)
- ½ tsp vanilla
- ½ tsp cinnamon
- Toppings: Fig, berries, granola, nuts, bee pollen, nut butter.
First, grate your courgette and chop the fig into cubes.
Pour the oats, grated courgette, fig, cashew butter, vanilla, cinnamon and milk into a saucepan and begin to cook over a medium heat.
Continue stirring, adding more liquid if required, until the porridge starts to simmer, for 3-4 minutes.
Once hot throughout, pour the porridge into a bowl and finish with your favourite toppings. Enjoy!