Wash the courgette, grate it finely and squeeze it lightly so the porridge doesn't turn watery later.
Put the oats, cocoa powder, grated courgette and sea salt into a small pan. Pour in the almond milk and stir everything well.
Warm the mixture over a medium heat and simmer gently, stirring, until the porridge is thick and creamy and the courgette has softened.
Take the pan off the hob. Quickly whisk in the chocolate protein powder and maple syrup so the mixture stays smooth.
Leave to stand briefly so the porridge thickens a little more and turns especially creamy.
Spoon into a bowl and serve with berries or nuts, if you like.
Good to know
Sounds odd at first, then tastes surprisingly well rounded. The courgette makes the porridge moist and adds volume without stealing the show.
Swaps
Almond milk → unsweetened soya milk (usually more protein; contains soya). Maple syrup → date paste (also adds a little fibre). Vegan chocolate protein powder → unsweetened plain protein powder plus more cocoa powder (the sweetness comes from the maple syrup only). Berries → chopped walnuts (more unsaturated fatty acids).
Allergens
Contains gluten (oats, unless labelled gluten-free) and tree nuts (almond milk); the protein powder may contain soya. Generally mild for children; in pregnancy, choose a tested protein powder without unnecessary additives.
