A few years ago, I suffered from digestive issues. As a consequence, I changed a few things in my diet. From TCM (Traditional Chinese Medicine) I learned that having a warm breakfast might help me. From that moment, my first meal of the day has been oatmeal. I’m convinced that this was one of the changes that healed me the most. This is how I became an oatmeal lover. What I put into my oatmeal changes according to what I feel like eating. However, I make my beloved apricot and almond porridge most of the times.
When I first heard of the cookbook that is all about oatmeals with more than 50 recipes, I was very interested. Today, I’ll share my review on this book with you. Furthermore, I’ll present you a special, healthy and yummy recipe that I didn’t know before reading the book. It’s a very easy sweet oatmeal made of zucchini, banana and raw cacao.
Author: Veronika Pichl
Publisher: Riva Verlag
Veronika Pichl is a successful book author on the topics of weight loss, nutrition, movement, and happiness.
How are the recipes?
Most of the recipes are oatmeal variations. The classic oatmeal, also called porridge, consists of oats that are cooked in a liquid. In the book « Porridge », you’ll find very creative sweet and savory oatmeal recipes. Some of them contain flakes or grains of other cereals or pseudo-grains (such as quinoa or buckwheat) than oats. The book starts with a few basic recipes for some of the oatmeal ingredients. Among others, you can learn how to make almond and coconut milk, granola and vegetable stock. Furthermore, there is a chapter about overnight oats, a raw alternative to oatmeals that is prepared very easily. In another chapter, you’ll find only baked oatmeal with different fruit and nut combinations. Finally, the book ends with a lot of ideas to use oats for other things than oatmeal, such as pancakes, waffles, energy bars, muffins and more.
What else can you find?
The book begins with an overview of the history of oatmeal from traditional breakfast to a modern trend. The health benefits of oatmeal are explained in detail from a scientific point of view. Many basic ingredients for the oatmeal variations are presented. You’ll get a lot of inspirations to make your oatmeal with different liquids such as milk, plant milk or juice, nuts and seeds, superfoods, sweeteners, fruits and veggies, protein sources and much more.
What is particularly good?
I like the fact that the book contains so many variations of one of my favorite dishes. I’m sure everybody is going to find at least one recipe that he or she is going to love for breakfast or another meal of the day. Each recipe is illustrated with a photo, which motivates you to cook it yourself. All the recipes are incredibly easy to make. Furthermore, it is totally possible to improvise, as most of the ingredients can be substituted.
For whom is this book interesting?
If you want to enjoy a healthy breakfast and love variety, I absolutely recommend you this book. It is also great for people who are looking for quick, easy and tasty ideas for other meals than breakfast. You’ll get a lot of inspirations.
Before I read this book the word “zoats” wasn’t part of my vocabulary. It’s a word combination of oats and zucchini. I’ve already made several chocolaty desserts with zucchini. Chocolate mousse and cake turned out great. However, I’ve never added grated zucchini to my oatmeal. In fact, it’s very easy to add this extra portion of veggies to your breakfast and turn it even healthier. Together with the taste of banana and chocolate as well as some fitting toppings, these zoats taste awesome! I’ve changed the recipe a little bit. Instead of the soaked dried bananas, you could also use fresh bananas as the book suggests. I’ve added some honey to make the zoats a bit sweeter.
These are all the ingredients you’ll need.
Soak the dried bananas for 10 minutes in 150 ml water.
Blend them afterward.
Grate the zucchini.
Cook them together with the oats, the plant milk and a pinch of salt. Use a small pot and stir constantly.
After 5 to 10 minutes you can let the zoats cool a bit for a moment.
Add the banana mash, the cacao powder, and the chia seeds. Stir again.
Serve the zoats with some honey or another natural sweetener and garnish with cacao nibs, dried bananas and chia seeds.
CHOCOLATE BANANA ZOATS
lactose-free, soy-free,plant-based (vegan), sugar-free, wholegrain, gluten-free
Level of difficulty: easy
For the zoats
- 100 g/3.5 oz zucchini
- 50 g/1.8 oz oats (feel free to use gluten-free oats if you prefer)
- 300 ml plant milk (e.g. oat milk) (e.g. oat milk)
- 35 g/1.2 oz dried bananas
- 1 tbsp cacao powder (raw)
- 1 tbsp chia seeds
- honey (or any other sweetener)
- cacao nibs
- dried bananas
- chia seeds
1. Soak the dried bananas in 150 ml water for 10 minutes and blend it all together.
2. Roughly grate the zucchini and cook it together with the oats, the plant milk and a pinch of salt in a little pot at middle heat for approximately 5 to 10 minutes. Stir constantly.
3. Let the zoats cool down for a moment. Then, add the blended bananas, the cacao powder, and the chia seeds. Stir again.
4. Serve the oats in a little bowl. Cover them with a little honey and garnish with the cacao nibs, the dried bananas, and the chia seeds.
And here you can buy the book.
After such a breakfast or afternoon snack I feel great! What about you? How do you like the oats?
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