Zucchini Overnight “Oatless” Porridge

I haven’t had oats in well over a year because they aren’t technically raw. 

So, I was wondering: can a raw vegan still have that morning porridge feeling, but without the heaviness or starchiness of rolled oats?

This porridge is a filling, nutrient-packed breakfast that’s naturally sweet and totally plant-based. Perfect for a higher-calorie, energising start to your day!

Note: A healthy alternative to oats for a “oaty” porridge feel is buckwheat groats soaked overnight or oat groats soaked for 24h.

Ingredients

Base:

- 1 courgette, grated

- Small handful of sultanas or raisins

- ¼ mango, mashed

- 1 banana, mashed

- 2 tsp chia seeds

- 1 tsp flaxseeds

- 4 nour dates, chopped

- A few drops of vanilla extract (optional)

- ½ cup water to mix 

 

Topping:

- 1 ripe banana, sliced

- 1 handful of cherries, sliced, or other berries of your choice

- 1 tbsp raw nut butter of your choice

- 1 tbsp crushed nuts of your choice (optional)

 

Method

Prepare the base:

-In a bowl, combine the grated courgette, mashed banana and mango, chopped dates, sultanas/raisins, chia seeds, flaxseeds, vanilla extract if using, and ½ cup of water.

- Mix thoroughly until well combined.

Refrigerate overnight:

- Cover the bowl and leave in the fridge for at least 6–8 hours or overnight. The chia and flaxseeds will absorb liquid and thicken the porridge.

Serve with toppings:

- Slice the banana and cherries (or your chosen berries) over the porridge.

- Add 1 tbsp of raw nut butter and, if desired, 1 tbsp of crushed nuts for extra crunch and flavour.

 

Notes

- This porridge is higher in calories and very filling — perfect for a nourishing breakfast or post-workout meal.

- You can swap the mango for another soft fruit, such as papaya or kiwi, or omit entirely.

- Adjust sweetness with extra dates or sultanas if desired.