This simple recipe for zoats – or healthy overnight oats with zucchini (courgette), lemon and blueberries – makes a delicious and healthy summer breakfast.
Overnight oats are the perfect summer breakfast
I love overnight oats, or bircher muesli, for breakfast in summer. All you need to do is soak the ingredients in milk overnight and you have a ready made breakfast waiting for you in the morning. Over winter we’ve been eating porridge most days (when I say we, I mean the grown ups and Little S – my two big kids won’t touch it unfortunately) but now the days are getting warmer we’ve switched back to overnight oats.
As I’m always looking for recipes that up our vegetable intake – seeing as we’re meant to eat 10 a day – I decided to play around with a courgette overnight oats recipe and the result is this – courgette (or zucchini), lemon and blueberry overnight oats, aka zoats. It’s absolutely delicious so please give it a try!
Make these zoats your own
Once you have your overnight oats base you can add whatever toppings you like, such as extra fruit, nuts and seeds. I like a spoonful of nut butter or you can make it sweeter with some honey or maple syrup. This recipe is suitable for vegetarians and if you use a plant-based milk for vegans as well. I used oat milk but it’s also delicious with almond milk.
We usually enjoy our overnight oats cold straight from the fridge but if you prefer you can warm it up a little.
More overnight oats recipes
Here’s how to make zoats – healthy overnight oats with courgette, lemon and blueberry:
Healthy overnight oats with courgette (zucchini), lemon and blueberry
- 150 g oats
- 1 grated courgette peeled if preferred
- zest and juice of a lemon
- 100 g blueberries
- 40 g chopped almonds
- 1 tbsp flaxseeds optional
- 400 ml milk I used oat milk
Mix all the ingredients together in a bowl.
Pour over the 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.
I’m adding this to this week’s CookBlogShare linky hosted by Recipes Made Easy.