Salted Caramel Zoats

salted caramel zoats

salted caramel zoats

This salted caramel zoats bowl is definitely one of my most indulgent breakfasts! I wouldn’t normally add extra sugar to porridge but coconut sugar has a such an amazing caramel taste it’s perfect when trying to recreate a refined sugar free salted caramel flavour. I added the grated courgette as it makes the oats extra creamy and adds a little extra fibre. I am addicted to adding banana into my oats but it’s not essential if you would prefer not to.


45g gluten free porridge oats

250ml unsweetened almond milk

1 banana

50g grated courgette

1 tbsp sesame flour or tahini

1-2 tsp coconut sugar (I used 1.5)

½ tsp vanilla extract

Pinch of salt

Optional toppings:


Pumpkin seeds



  • Add the oats, almond milk and sesame flour or tahini to a pan over a medium heat
  • Mash half the banana and add this to the pan with the grated courgette, vanilla, 1.5 tsp of the sugar and a pinch of salt
  • Stir continuously for 3-4 minutes until thick and creamy
  • Taste and add more of the sugar and salt if needed
  • Top with the rest of the banana and any other toppings of your choice

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