Zucchini is such a versatile, nutrient-dense summer squash. This vegan brekkie porridge may sound a little odd, but it is SUPER tasty! And how great to have a grain-free, oatmeal-like option that also delivers veggies, fibre, healthy fats and protein! I even added some maca powder, touted as the "Incan superfood" for its energy, endurance and libido-boosting properties!
This recipe makes one large or two smaller servings. I find the single larger serving is great for powering me through a busy morning.
3 Tbsp chia seeds
1/2 cup + 1 Tbsp water
1 cup unsweetened almond or nut-free milk (I like to use my Almond Cow to make homemade plant-based milk)
1 scoop Nuzest Clean Lean natural, vanilla, or chocolate vegan protein powder
1 tsp maca powder (optional)
1/4 tsp ground cinnamon
1/2 cup grated zucchini
1 Tbsp gluten-free flaxseed meal
1/2 tsp pure vanilla extract
optional Lakanto monkfruit sweetener, pure stevia, maple syrup, or raw honey (nonvegan) to sweeten as desired
optional toppings: fresh or dried fruit, nuts, seeds, nut butter, maple syrup
Mix chia seeds with water and let sit for 10 to 15 minutes until gloopy egg-like consistency.
Put a medium saucepan over low-medium heat.
Add the chia slurry, almond milk, protein powder, maca and ground cinnamon, stirring to thicken for several minutes.
Add the grated zucchini, stir to combine, and reduce heat to low.
Allow porridge to cook and thicken for a few more minutes.
Remove from heat and stir in flaxseed meal, vanilla, and sweetener as desired.
Serve immediately with your favourite toppings or store in an airtight container in the fridge for up to 4 days. Zucchini Protein Porridge can be enjoyed warm or cold. Here I have added fresh figs, almond butter and roasted pumpkin seeds.