Protein Zucchini Oats (Gluten Free, Dairy Free)

Porridge was always a winter staple for me when I was younger. Back then I would cook my oats in the microwave and top them with a few spoons of sugar. When I started to eat a bit healthier I would swap out the sugar for a teaspoon of honey.


I never strayed from my plain bowl of oats. Although it is a healthy breakfast choice it is lacking in healthy fats and protein. Two years ago I educated myself on nutrition and began to make my oats a bit more nutritionally dense. I haven’t looked back since. This is the first recipes a tried then and it is still a staple in my diet.

PROTEIN ZOATS (serves 1)


  • 45g porridge oats
  • 1/2 courgette (grated and excess water squeezed out)
  • 250ml liquid (I use half water and half almond milk)
  • 2 egg whites
  • 1 tsp cinnamon
  • 1 tsp maple syrup
  • 1 tbsp almond butter
  • Fruit of choice


  1. Add the oats, courgette, milk and cinnamon to a small saucepan over a medium heat. Allow to cook until the liquid starts to soak up.
  2. Whisk the egg whites into the pan with a fork or whisk and add a dash of milk if needed.
  3. Stir continuously to prevent the eggs from scrambling. Once the egg whites are cooked remove the pan from the heat.
  4. Stir in the maple syrup and add to a bowl. Add the almond butter and fruit on top and eat whilst hot.


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