this oat-powered recipe from Trish Deseine will inspire you to up your oats …
We’re trying to be better about breakfast. Unlike a bowl of sugary cereal, porridge oats have lots of benefits – they will keep you going for longer, and without those sugar dips. As chef and foodie Nicola Halloran notes, “Oats, for me, are the key thing to get in at breakfast. They’re a carbohydrate which helps with keeping you satisfied throughout the day. And I think oats are really good for your skin because they soak up any excess oil, which can really help you have glossy skin.” (See more of her oats ideas here). But if porridge isn’t your cup of tea, perhaps this oat-powered recipe from Trish Deseine will inspire you to up your oats …
Courgette Loaf with Oats and Chocolate
For 15 muffins, or 1 small loaf and 6 muffins
15 minutes preparation
20/40 minutes cooking
300g grated courgette (wring out some of the water by squeezing in a tea towel if the courgette is very wet)
2 pots plain yoghurt (220-250g)
4 medium eggs beaten
200g plain flour sieved
50g cocoa powder sieved
150g porridge oats
100g golden granulated sugar
75g light muscovado sugar
1 teaspoon mixed spice
2 teaspoons baking powder
1 teaspoon salt
80g chocolate chips
Heat the oven to 180°C, prepare the tins and/or muffin mould. Grease and flour a muffin tin, or use muffin cases or a silicone mould.
Put the eggs, yoghurt and courgettes into a large bowl and mix well until combined.
Pour the dry ingredients, apart from the chocolate chips, into the bowl, mix until just combined, and finally add the chocolate chips, keeping a good handful or two for the top of the muffins and cake.
Fill the tins/moulds three quarters full, top with the remaining chocolate chips and bake the muffins for 20 minutes, the cake for 40 minutes.
Remove from the oven and leave to cool before removing from the moulds. Both are definitely better eaten the next day!
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