This simple recipe for courgette overnight oats with lemon and blueberries makes a delicious and healthy 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. It’s absolutely delicious so please give it a try!
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.
Here’s how to make courgette, lemon and blueberry overnight oats
- 150g oats
- 1 grated courgette (peeled if preferred)
- zest and juice of a lemon
- 100g blueberries
- 40g chopped almonds
- 1 tbsp flaxseeds (optional)
- 400ml 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 links hosted by Recipes Made Easy.