Guest Recipe: The Best Zoats EVER

The final day 0f my #picstakeover was actually a guest post by the lovely Healthy and Psyched – combining a breakfast favourite with fruit and veggies for extra nutrients and goodness. Of course Rachel topped this with a big spoon of peanut butter and this recipe is totally vegan, the courgette adds so much volume so this is sure to fill you up until lunch!

  • ½ cup oats
  • ½ cup rice milk (or another plant-based milk)
  • ¼- ½ cup boiling water
  • ½ (125g) medium zucchini/ courgette
  • 2 tbsp Pic’s peanut butter
  • 1 cup frozen berries


  1. Grate the zucchini and add it to a medium sauce pan.
  2. Add in the oats, rice milk and ¼ cup of boiling water.
  3. Heat on medium and stir constantly. When all of the water has absorbed add another ¼ cup.
  4. Cook for around 5 minutes in total. If it is getting to thick then add extra water or rice milk.
  5. Transfer half of your zoats to a bowl followed by a table spoon of peanut butter and the rest of the zoats.
  6. Quickly rinse the pan and then add your frozen berries to the pan and heat on low for a couple of minutes until they have defrosted.
  7. Top your zoats with the warm berries and another tablespoon of peanut butter.


How do you top your oats?

I’ve been nominated for a Motion Nutrition Health and Fitness Influencer award, please vote for me!


J x

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