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 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

1. 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.

2. 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.

3. 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.