Courgette (zucchini) overnight oats, also known as zoats, with lemon, blueberries and chopped almonds is a delicious and healthy breakfast. Suitable for vegans.
There's something so satisfying about a bowl of overnight oats wouldn't you agree?
I adore the texture of oats soaked in milk.
And in this recipe for overnight oats made with courgette (zucchini), also known as zoats, there's a healthy portion of fruit and veg included too.
Not to mention a further texture bomb from some crunchy nuts and seeds.
I love zoats because they:
- contain two of my five a day
- are super easy to make vegan
- can be made the night before
- taste great
- can be adapted very easily to suit individual tastes.
Make the night before
Overnight oats are perfect for those busy mornings when you know you won't have time to make much for breakfast.
Simply soak the oats and other ingredients in milk overnight in the fridge. Open the fridge door in the morning and your breakfast is waiting for you.
Make it in a jar to take to work - or spoon into bowls to eat at home.
If you prefer a warm breakfast - my kids do - then you can gently heat your overnight oats.
Courgette - or zucchini
This can cause confusion but it's actually extremely simple. A courgette and a zucchini are exactly the same thing.
Here in the UK we call this green (or yellow) summer squash a courgette. In other parts of the world, for example the United States, a courgette is known as a zucchini.
If left to grow a courgette becomes a marrow - a much bigger version.
Overnight oats is extremely adaptable.
Once you have your overnight oats base - of oats soaked in water - you can add whatever toppings you like, such as extra fruit, nuts and seeds.
Here are some ideas for simple adaptations you can make:
- add a spoonful of nut butter
- make it sweeter with a little agave or maple syrup
- use different plant milks eg oat, almond or soy
- top with toasted pumpkin or sunflower seeds
- add a sprinkle of poppy or sesame seeds
- use raspberries instead of blueberries
- stir through a grated apple.
This recipe is not suitable for freezing.
Any leftovers can be stored in the fridge for up to two days.
Bear in mind that the longer you leave them the softer the oats will become and the more liquid the zoats will be.
More healthy breakfast recipes
If you like this you might also like:
- carrot cake bircher muesli
- Deliciously Ella's chocolate overnight oats
- hazelnut and chocolate overnight oats
- apple and cinnamon porridge
- fabulously fruity raspberry breakfast muffins.
For full recipe, ingredients and quantities go to the printable recipe card at the end of this post.
- oats - I use rolled oats, sometimes called porridge oats
- courgette (zucchini) - to grate into the overnight oats
- lemon - use the zest and juice
- blueberries - feel free to switch for your favourite berries
- almonds - chopped for crunch, flavour and nutrients
- flaxseeds (linseeds), optional but full of nutrients so worth adding if you have them
- plant-based milk - oat or almond
How to make zoats
If you have made this recipe I would love it if you’d leave a comment and rating below. Thank you!
Courgette (zucchini) overnight oats
- 150 g oats
- 1 courgette (zucchini) grated, peeling optional
- 1 lemon zest and juice
- 100 g blueberries
- 40 g almonds chopped
- 1 tablespoon flaxseeds (linseeds) optional
- 400 ml milk eg oat or almond
- Mix 150g oats, 1 grated courgette (zucchini), the zest and juice of a lemon, 100g blueberries, 40g chopped almonds and 1 tablespoon flaxseeds (if using) together in a bowl.
- Pour over 400ml milk and stir.
- Cover and leave in the fridge overnight.
- Serve with more fresh fruit and nuts or seeds if liked. A spoonful of nut butter stirred through is also delicious.
- Nutritional information is approximate and is intended as a guide only.
- Not suitable for freezing. Store any leftovers in the fridge for up to two days.
Pin zoats for later
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