This recipe might look sinful at first glance but rest assured that it is nutritious and simple to make. It’s sure to become your new favourite breakfast quick fix!
Note: Make up a batch of this dry porridge mixture and it will keep for up to two weeks, making your brekkie routine super easy.
- 100g blanched hazelnuts or nuts of your choice
- 100g dates
- 200g porridge oats
- 1 teaspoon vanilla extract
- 1 1/2 heaped tablespoons quality cocoa powder
- 1/2 orange
For serving, per portion (optional)
- 200ml coconut water
- 1 heaped tablespoon yoghurt
- 80g fresh fruit, such as raspberries, blackberries, sliced banana, grated apple and pear, segments of orange
- optional: 1/4 teaspoon of ground cinnamon or quality cocoa powder
Toast the nuts in a dry pan on a medium heat until golden, tossing often, then tip into a food processor.
Tear the stones out of the dates and add the flesh to the processor with half the oats, the vanilla extract and cocoa powder.
Finely grate in the orange zest and pulse until fine, then stir the mixture back through the rest of the oats. Pour into an airtight jar, ready to use.
When you want a portion, simply put 65g of the mixture into a saucepan with 200ml of coconut water and heat gently over a medium–low heat for three minutes, or until it’s the consistency that you like, stirring regularly and adding splashes of water to loosen, if needed.
Serve each portion with a spoonful of Greek yoghurt and 80g of fresh fruit. It’s also nice finished with a pinch of cinnamon or a dusting of cocoa, if you like. And remember, if you increase the number of portions you’re cooking at one time, simply adjust the cooking time accordingly. Chocolate porridge – how cool is that!