Get your breakfast game on with these chocolate zucchini protein oats (pro-zoats): they’re full of protein, fiber, and, most importantly, scrumptious chocolatey-ness. A win-win, in my breakfast book.
Lately, I’ve been living off of oatmeal.
Baked oatmeal. Overnight oats. Oatmeal lattes (have you tried them? You must!).
And of course, the classic: stovetop oats. While we’re on the subject of stovetop oats, perhaps you’ve heard of proats (protein + oats)? Or zoats (zucchini + oats)?
I happen to love both. Proats I love because a breakfast devoid of protein transforms me into a hanger-monster, and zoats I love because they remind me of zucchini bread, and who doesn’t love zucchini bread? So, obviously, I combined the two and bestowed upon the finished product the snappy name “pro-zoats.” (Chocolate zucchini protein oats is more explanatory, but it just doesn’t have the same zing, does it?)
In order to put the “pro” in your pro-zoats, you have a decision to make. Proats typically utilize either protein powder or egg whites. I don’t usually have protein powder on hand, so I use egg whites. Now. I’m not a huge proponent of eating just egg whites without the yolks. Both together is where it’s at baby!
But, I understand.
This is about texture.
I’ve tried both egg whites and whole eggs and I’ll go for either, depending on what I feel like. Egg whites will give you a lighter, fluffier texture and whole eggs yield a more custard-like result. If you end up going with the egg white option, you can save up those egg yolks and make ice cream.
Also, I didn’t include any sweetners in the recipe because I happen to love the bitter dark chocolate flavor, but you can add whatever you like for some sweetness–maple syrup, brown sugar, coconut sugar, banana…the choice is up to you!
- 1/3 cup oats
- 1 cup water or milk of choice
- 1 small zucchini grated
- 4 egg whites (or two whole eggs)
- 1-2 Tbsp cocoa powder unsweetened
- 1 Tbsp coconut flour, chia seeds, or flax optional
- pinch sea salt
- dash pure vanilla extract
- Add oats, water or milk of choice, grated zucchini, cocoa powder, sea salt, and optional coconut flour, chia, or flax. Cook over medium high heat until liquid is absorbed, 8-10 minutes.
- Meanwhile, beat egg whites in a small bowl with a fork until light and frothy.
- Add egg whites to oats. Whisk well to combine. Continue to stir while the egg whites cook, about 2-3 minutes.
- Stir in vanilla extract. Cover, remove from heat, and let sit about five minutes to let oats fluff up.
- Serve with any and all toppings that strike your fancy! Ideas: Strawberries, raspberries, cherries, or sliced banana, peanut butter or other nut butter, flaked coconut or coconut butter, Greek yogurt or cottage cheese