Chocolate Porridge

Feel like a rich, slightly decadent breakfast that’s still simple and healthy?

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!

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:

Oats

Nuts

Seeds

Cacao

Peanut Butter

Coconut Flakes

Maple Syrup

Chocolate Porridge

Prep Time 5 mins
Cook Time 10 mins
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 Wholefood Collective

  • Free Breakfast Recipe eBook

    As far as breakfast cereal goes, I always say, “you may as well eat the box’, it’s probably more nutritious than what’s inside! Here are 5 things to think about before you reach for the boxed cereal in the supermarket.
    Download Now

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