Takeaway Zoats

 

If you are a friend of zoats (zucchini mixed with oats), but don’t have time to make them in the mornings, this recipe is made for you! Takeaway zoats have all the good sides of original zoats, but they are handier to grab with you when you’re in a hurry. They can also be flavored and topped each time in a different way with whatever you happen to have at home (fresh or frozen berries, fresh or dried fruits, nuts, seeds, coconut flakes, chocolate chips, nut butters…) so you don’t get bored with them.

And what’s the secret of zoats? Basically they are a tasty combination of grated or shredded zucchini, oatmeal, and eggs, and a great way to sneak in some extra protein, vitamins and fiber-rich veggies without going overboard with the carbs. And when you leave the zucchini skin on, you’ll also get some soluble fiber, which slows down digestion, keeping your insulin levels even and you fuller for longer. So in short, they are rich in protein and fiber, low-calorie but satisfying breakfast or snack option!

 

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Ingredients:

2.4dl oat flour (or whole wheat flour)
1 ripe mashed banana
1.5-2dl shredded zucchini
2-4 tbsp honey, agave syrup or maple syrup (depends on how sweet you want it to be. You can always use some other sweeteners!)
1 egg + 2 egg whites (medium size)
1 tbsp coconut oil
1-2 tsp cinnamon to taste (you can also use cardamom, vanilla, shredded coconut, cacao powder, etc.)
1/3 tsp baking soda, baking powder & vanilla extract
a pinch of salt

2-4 tbsp of chopped nuts, dried fruits, goji berries, raisins (optional, but highly recommended!)

Directions:

• Preheat oven to 175C and line 6-8 cupcake tins with baking paper (depending how big you want them) or use silicone ones.
• Mix together flour, cinnamon (or other seasoning), and dried fruits if you use them.
• Melt the honey and coconut oil and add them to the mashed banana & zucchini.
• Whisk the egg and egg whites with the banana mixture.
• Add the banana mixture to the dry ingredient bowl and mix well.
• Pour mixture into cupcake tins and bake in the oven for 10-12 minutes.
• Let them cool down and enjoy as they are or with your favorite spreads and toppings. I like to have mine plain as they are (and at fridge temperature!) or topped with some nut butter and berries or jam, but my son for example requires some dried apricots or raisins in his version. Everyone with their own style!

Store them in the fridge in covered airtight container.

 

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