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!

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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

Fetch it out and transform them into this delicious, savoury snack.

Straight out of the oven they are crunchy and crispy. Once stored, they soften back up again, but follow my notes in the recipe section if you want your chickpeas to stay crispy for longer.

Serve them sprinkled over salads or soups, or eat them by the handful as a moreish snack.

Chickpeas make a great high fibre, high protein snack in your kids’ lunchboxes which they’ll just love munching on.

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:

Chickpeas
Extra virgin olive oil
Sea salt
Garlic powder
Paprika
Cumin
Chilli powder
Cracked black pepper

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Roasted Spiced Chickpeas

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Author Brenda Janschek

Ingredients

• 400 gram tin chickpeas drained and rinsed
• 2 teaspoons extra virgin olive oil
• ½ teaspoon sea salt extra for taste
• ½ teaspoon garlic powder
• 1/2 teaspoon paprika
• ½ teaspoon cumin
• pinch of chilli powder optional
• Cracked black pepper

Instructions

• Preheat oven to 175 degrees. Prepare a rimmed baking sheet with parchment paper.
• Dry chickpeas in a tea towel REALLY WELL. Remove any skins which have come loose. Leave the chickpeas to air dry for a few minutes.
• Place chickpeas in a medium bowl. Stir through olive oil to coat the chickpeas..
• Pour chickpeas onto the prepared baking tray. Roast for 25-30 or until golden and crispy. I like to stir them half way through.
• Remove from oven and toss with spices and salt while still warm. Allow to cool.
• Store in container for up to 3 days.

Notes

If you want your chickpeas to stay crispier for longer, switch off the oven and leave the chickpeas in there to dehydrate until the oven is completely cool. Even leave overnight.

If you know someone who could use some wholefood recipes please share this recipe with them. Feel free to share my FREE breakfast ebook below with lots of ways to “think outside the cereal box”

If you make my recipes please take photos and send them to me, or if you share them on instagram, remember to tag me @brendajanschek or #brendajanschek,  I’d love to see what you make!

Here are a couple of other easy savoury snack recipes you might like – Auntie Helen’s Hummus or my Taco Popcorn.

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.

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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

She has been an advocate for healthy, organic, clean living for as long as I can remember & we love sharing recipes and ideas!

Being of Middle-Eastern descent I am no stranger to hummus and I just love this recipe from my Auntie’s kitchen.

Hummus is a great idea because it’s high in protein, and is also a good source of fibre, heart-healthy fats and essential vitamins and minerals.

It’s so versatile and makes a great addition to lunchboxes with some vegetable sticks, it’s a quick and easy dip to make when you have guests, and is a delicious accompaniment to many meat dishes ( I particularly love it with lamb).

For 40 more scrumptious sweet and savoury recipes which are nut and refined-sugar free grab your copy of my Easy Wholefood Lunchboxes recipe book here. 

Now here’s a few reasons why hummus is so good for you!

Chickpeas

Chickpeas are naturally low in fat, high in dietary fiber, and rich in vitamins and minerals.

It’s a fibre-rich prebiotic food that can help promote a healthy intestine.

Tahini

Tahini is very easy to digest, and many of its nutrients find their way into the bloodstream within about half an hour of consumption.

Has high nutritional value, especially B vitamins which help prevent anemia and are an essential part of the running of the body and is a great source of fatty acids

Lemon

Vitamin C is an antioxidant and gives your body protection from free radicals, which damage your body and contribute to diseases. Vitamin C also helps strengthen your immune system.

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Auntie Helen's Hummus

Prep Time 5 minutes

Total Time 5 minutes

Ingredients

• 1 400 gms tin chickpeas
• 1 clove garlic
• 1/4 cup tahini
• 1/4 cup lemon juice
• 1/4 tspn sea salt
• 2 tbsps extra virgin olive oil
• 1/4 cup warm water extra if you like a thinner consistency

Instructions

• Place all of the ingredients  into a food processor and blend to a smooth paste. If the dip is too thick add some extra warm water bit by bit and blend until you reach your desired consistency.

If you share this 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 my Easy Wholefood Lunchboxes recipe book here. 

It contains 40 scrumptious sweet and savoury recipes which are nut and refined-sugar free.

Other dips you might like to try are Roast Pumpkin Dip and check out a bunch more delicious dips in this post, Dip-a-licious.

Enjoy!

Bren x