The weather has started to turn and even when we see the sun the air is distinctly cooler. This means that it is porridge season. I’m a girl who loves her breakfast, and her chocolate, so this was a staple of my diet last winter, not to mention a highlight of my mornings.
I posted it constantly on instagram and since I just got a giant delivery from The Raw Chocolate Company, redeeming some of my earthmiles along the way, I thought I’d share the recipe on here for anyone who fancies making their own version.
It’s delicious and feels like a real treat, but will set you up for the morning with its balance of complex carbohydrates, healthy fats and proteins, and smug satisfaction that you had chocolate for breakfast. I sometimes make a smaller portion in the evenings when it’s cold and I’m craving some chocolate pudding.
1 tsp of coconut oil
1 banana (you can either use it all in the cooking stage or reserve half for decoration if you want a pretty breakfast bowl)
1/3 cup of oats
2/3 cup of water
1 heaped tsp cacao
1 heaped tsp of cashew butter or peanut butter
1. Mash the banana (or half) in a saucepan, and add the oats, water and coconut oil
2. Simmer this over a gentle heat – it will be far creamier this way so try and be patient
3. When this is all absorbed stir through the cacao
4. Serve and top with cashew butter and the other half of the banana if you didn’t cook with it all plus any extra goodies ilke nuts, raisins or desiccated coconut