1/2cuprolled oats- 45 grams (choose certified gluten free if needed)
1tbspchia seedsor ground flaxseed
3/4cupalmond milkor coconut, rice or oat milk (for nut free)
1tbspmaple syrupor brown rice syrup, or honey, etc.
Grate the zucchini and place in a small bowl or a jar (a 500-600 mL jar is a good size, so you have some room to stir and add toppings later).
Add the rolled oats, chia seeds, cacao and cinnamon to the zucchini.
Pour in the almond milk and the maple syrup and stir everything until well combined.
Place the the fridge and leave overnight so the mixture thickens and the oats soften. In the morning, top with toppings of your choice.
*If you'd like to add a little extra protein to this recipe, you can stir a half or full scoop of protein into the mixture before you leave it to soak overnight. Use a neutral, vanilla or mild chocolate flavoured protein. (If you use chocolate, you might be able to reduce the amount of cacao powder you use!)*The toppings I'd recommend for these overnight oats are: your favourite yoghurt (dairy or non-dairy), nut butter, mixed seeds (pumpkin, sunflower), chopped nuts, coconut flakes, fresh or frozen berries, kiwi fruit, banana.