On cold winter mornings, I crave big bowls of steamy porridge (which, for me, means a variety of grain bowls, including the common oats). This particular recipe was created one morning when I had planned on making chocolate zucchini bread… and realized I was out of flour. I was still craving it though, and decided to improvise.
This recipe ended up just as rich and creamy as I had hoped. The zucchini, like in zucchini bread, was totally un-detectable and just added moisture. Adding veggies to my breakfast (like in my sweet potato smoothie) is something that I have been trying to do more. I find that I have a clearer head in the morning after getting some veggies in, and in a form like this, when you hardly notice them, why not? I also love the addition of buckwheat groats to this porridge. Buckwheat is loaded with protein and is so so filling. After eating a bowl of this, I was satisfied for quite a while.
Give this breakfast a try. Feed it to your friends. Because honestly, who doesn’t want chocolate for breakfast?
Gluten Free & Vegan | Serves 2-4
2 cup plant-based milk (I like this brand)
3/4 cup steel cut oats (I like this brand)
1/3 cup buckwheat groats, soaked overnight, drained, and rinsed (I like this brand)
1/2 medium zucchini, shredded
1 banana, mashed
2 Tbsp cacao powder* (I like this brand)
1 Tbsp cacao nibs*(I like this brand)
1 tsp cinnamon
1/2 tsp cardamom
fine ground sea salt
1 tsp vanilla extract
2 Tbsp maple syrup
For Serving (optional):
chia seeds (I like this brand)
*Cacao is a high quality, less processed version of cocoa. It is high in nutrients and tends to be very strong and bitter. For those of you who like 90% cacao, dark chocolate bars, you know what I’m talking about, and probably would dig this stuff. For those milk chocolate lovers out there, you may want to omit a tablespoon of the cacao powder, add more maple syrup, or simply sub cocoa. Cacao nibs are simply cacao in a solid form.