This Chocolate Porridge is made with rolled oats and cacao and is rich, creamy and delicious and guaranteed to hit the spot. Not too sweet, easy and quick to make, great for snack leftovers or breakfast the next day, and full of nutritious ingredients packed full of fibre, magnesium, whole grains, and antioxidants.

I make mine vegan and dairy-free by using almond milk and I just love it with a teaspoon of peanut butter swirled in at the end, then topped with lots of different textures like berries, banana, coconut flakes, nuts and seeds and buckinis ….The options are endless!

Print

Chocolate Porridge

Prep Time 5 minutes

Cook Time 10 minutes

Servings 2

Ingredients

• 1 cup rolled oats
• 2 cups your choice of milk I used almond milk
• 1/2 cup filtered water
• pinch sea salt
• 2 tbsp raw cacao mixed with 2 tablespoons hot water
• 1.5 tbsp maple syrup or you can use rapadura or coconut sugar
• 1/2 tspn vanilla extract

Instructions

• Pour the milk and 1/2 cup water into a saucepan. Add the oats and sea salt and bring to boil. Reduce to a light simmer and stir occasionally for 5 minutes.
• Whilst this is cooking, add the cacoa powder and 2 tablespoons hot water into a small bowl and mix to create a smooth paste.
• Add the cacoa paste, maple syrup and vanilla extract, to the oats. Mix well to combine and keep simmering for 5 minutes, mixing occasionally so the porridge doesn't stick to the bottom of the saucepan. Take off the heat but leave covered for a few more minutes to achieve more creaminess.

Notes

If the porridge is too thick for you liking just add extra liquid, a little at a time.

Adjust sweetener as necessary to suit your tastebuds.

You can also add in half a mashed banana for extra, natural sweetness in the last 5 minutes.

See my comments above for my favourite healthy topping ideas. 

This porridge is even tastier the next day so be sure to make extra for leftovers! 

If you make this recipe and share on instagram, remember to tag me @brendajanschek.

Otherwise feel free to pm me your photos via Facebook.

If you’re looking for more recipe inspiration, take a look at my recipe ebook getting rave reviews, Easy Wholefood Lunchboxes.

It’s packed with 40 delicious nut-free, refined sugar free sweet and savoury recipes which have all been kid-tested and approved!

Other breakfast recipes you might like:

Berry Smoothie Bowl

Strawberry and Coconut Crumble 

Golden Honey and Ricotta Wraps

The Summer Mango Coconut Cream is great for breakfast, or an after-school snack or I like to surprise the kids with one in their lunchboxes. For school, I just pour it straight into this insulated container and pop it into the fridge, and serve with the Crunchy Seed Granola from my Easy Wholefood Lunchboxes ebook before packing it into their school bag.

Be sure to check out more delicious sweet snack recipes like Coconut Rough Cookies, Brownie Fudge, and Rustic Apple Slice, in my Easy Wholefood Lunchboxes ebook .

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh, and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Vanilla powder
Maple syrup or raw honey
Coconut milk

Print

Summer Mango and Coconut Pudding

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes

Servings 4

Author Brenda Janchek

Ingredients

• 700 gms of ripe mangoes Around 6 small or 4 medium
• 1 teaspoon vanilla essence
• 1 tablespoon maple syrup or raw honey
• 1 1/4 cups of coconut milk I used 1 x 270ml tin of Ayam brand
• 2 tablespoons of arrowroot powder

Instructions

• Peel the mangoes and slice the flesh off the stone, reserving some slices for decoration.
• Puree the remaining mango, vanilla essence and maple syrup in a blender.
• In a small saucepan heat the coconut milk near to boiling over med-low heat. Meanwhile, mix the arrowroot with a little cold water in a cuap
• Remove the milk from the heat and add arrowroot mixture, stirring until the mixture thickens.
• Leave to cool.
• Pop arrowroot custard into blender with the mango puree, blend until mixed through.
• Spoon into individual bowls and chill
• Serve garnished with slices of fresh mango, banana slices, and toasted shredded coconut or homemade granola

If you make this recipe please do take photos and send them to me.

If you share them on instagram, remember to tag me @brendajanschek. Otherwise, feel free to pm me your photos via Facebook. I get a total kick out of seeing you bring my recipes to life. 

And remember, if you haven’t already, grab your copy of Easy Wholefood Lunchboxes here.

Bren x

I had an early Easter with my mum, brother, sister and our kids on the weekend.

One of my family members is dairy- free, so I wanted to make something suitable that was delicious, Easter-y and easy.

My theory is that anything made with peanut butter is going to taste sensational and make life better so off I went with my jar of Peanut Butter.

And now say hello to this Peanut Butter Slice!

You guys! YOU HAVE NO IDEA!!!

Similar to a caramel slice, but with a next level taste.

I have to give credit for the peanut butter filling to my friend, Wholesome Cook, and her recipe for Peanut Butter and Buckwheat Fudge Bites from her amazing cookbook, The Wholesome Cook, and which she allowed me to blog some time ago.

The slice is quite rich, so a little goes a long way. They are also quite filling, due to the good fats from the coconut oil, and protein from the peanut butter and nuts and oats.

I hope you love them.

Print

Peanut Butter Slice

Prep Time 15 minutes

Total Time 15 minutes

Author Brenda Janschek

Ingredients

• BASE
• 2 cups rolled oats
• 1/2 cup almonds or pecans or cashews or nuts of choice
• 125 grams Medjool dates
• 1/4 cup desiccated coconut
• 1 teaspoon ground cinnamon
• FILLING
• 1 cup peanut butter I used Mayvers Dark Roasted Smooth Peanut Butter
• 2 tablespoons of rice malt syrup or raw honey or maple syrup
• 3 tablespoons buckinis optional, but adds a crunch that is just soooo good! You could try rice or quinoa puffs too
• TOPPING
• 1/4 cup coconut oil
• 1/4 cup pure maple syrup or rice malt syrup
• 1/4 cup cacao powder

Instructions

• Line a slice tin with baking paper overhanging the sides so you can easily pull it out of the tin once it's set.
• BASE
• Pop all the ingredients in food processor and process until finely chopped and well combined and sticks together when pressed.
• Pour into the slice tin and press down evenly to form the base.
• Pop into the freezer to set for 10 minutes
• FILLING
• Mix all ingredients together in a bowl
• Spread the peanut butter mixture over the base and pop back into the freezer for 5-10 minutes. )I use a wet knife to help spread the mixture if it's too sticky)
• TOPPING
• Stir ingredients in a small saucepan on very gentle heat for a minute or two until combined
• Spread the chocolate sauce over the peanut butter filling
• Pop back into the freezer to set for minimum half an hour
• Once set, pull out of tin and immediately slice to your desired shape.
• Store in an a container in the freezer

Notes

I recommend storing and eating these straight from the freezer.
I don't have an accurate yield for this recipe because it depends on how you cut it up.

If you know someone who could use some healthy treat inspo, please share this recipe with them!

And please take photos and send them to me, or if you share them on instagram, remember to tag me @brendajanschek

You might also like these Orange Poppyseed Bars or this Ginger Molasses Cardamon Cookie Hearts. Both also make great lunch box additions plus I have stacks more wonderful lunchbox recipes in my Easy Wholefood Lunchboxes ebook. 

Bren x

Which will keep you full and satisfied all morning long!

I didn’t add any sweetener to the recipe because the combination of coconut milk, vanilla and cinnamon makes it sweet enough. Especially with the addition of fruit when serving.

You can add your preferred milk, other dairy-free milk options include macadamia, hazelnut, almond and rice milk, and by all means try cow’s milk if you’re not dairy-free (always look for good quality though).

This recipe is great for the whole family with omega-3 and omega-6 fatty acids in chia seeds which help lower risk of heart disease, balance hormones, and play a role in breast cancer prevention.

Research has shown that chia seeds can also positively impact insulin resistance, and the essential fatty acids protect the human brain and heart and help improve the function of the thyroid gland.

You’ll be happy to know that all of chia’s properties – from fibre, vitamin Bs to proteins, are essential, and do a mighty job of balancing your hormones naturally.⁠

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Chia seeds
Coconut milk
Vanilla powder
Cinnamon

Print

Vanilla Apple Chia Pudding

Perfect make-ahead breakfast and snack.

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 5 minutes

Servings 2

Author Brenda Janschek

Ingredients

• 3 tablespoons chia seeds
• 1 cup coconut milk or half cup coconut milk and half cup filtered water
• 1 teaspoon vanilla extract
• 1 heaped teaspoon cinnamon
• 2 medium green apples sliced or chopped, then stewed in a little water and star anise (optional) for 5 minutes or until soft. Put some stewed apple aside for topping in the morning. Discard the water, and puree by hand or in a food processor

Instructions

• Place the chia seeds in a jar and mix through the coconut milk, vanilla, cinnamon and apple puree
• Pop into the fridge overnight
• Serve in the morning with yoghurt, granola and some reserved stewed apples

Notes

I double this recipe so I have extras for the week, and make up ready- to -go jars for the whole family for breakfast and snacks.

If you know someone who could use some breakfast inspo, please share this recipe with them!

And please take photos and send them to me, or if you share them on instagram, remember to tag me @brendajanschek

Some other breakfast recipes you might like are Layered Rich Chocolate Chia Dessert and Strawberry and Coconut Crumble.