Chocolate porridge
05.01.2017
I’m asked quite often what my favorite porridge or oatmeal is. What’s so great about this breakfast food is that you can experiment with virtually endless variations. With that in mind, I’ve come up with a new version, perfect for this this time of year: chocolate-banana porridge. Yum! I like this porridge best on cold winter mornings with a cup of coffee. I grab my laptop and let the day’s inspiration flow. Best moment of the day!
Prep time
20 minutes
Portion
2
Shelf life
2 days in the fridge
Supplies
sauce pan
Ingredients
20 minutes
Portion
2
Shelf life
2 days in the fridge
Supplies
sauce pan
Ingredients
90 g (1 cup) (sprouted) whole oats
450 ml (1 ¾ cups) oat milk or water
1 medium banana
2 pinches salt
½ tsp vanilla, unsweetened
½ tsp cinnamon
2 heaping tsp cacao powder
2 tsp maple syrup (optional)
nut butter (optional)
Nothing in this world is at it seems. Except, possibly, porridge.
Method
Slice the banana into pieces. Add the oats, water or oat milk, banana and a pinch of salt to a saucepan. Bring to a boil, reduce heat and simmer for 15 minutes, stirring occasionally with a wooden spoon. Then add the cinnamon, vanilla, cacao and the maple syrup if you are using it. Simmer for another minute or two, transfer to two bowls and it’s ready to serve! Especially delicious with a spoonful of nut butter stirred in.
Slice the banana into pieces. Add the oats, water or oat milk, banana and a pinch of salt to a saucepan. Bring to a boil, reduce heat and simmer for 15 minutes, stirring occasionally with a wooden spoon. Then add the cinnamon, vanilla, cacao and the maple syrup if you are using it. Simmer for another minute or two, transfer to two bowls and it’s ready to serve! Especially delicious with a spoonful of nut butter stirred in.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with #powerfoodies and #renskroes. Enjoy!
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