Oat and Chocolate Porridge
How do you make creamy oat and chocolate porridge?
Lightly blend rolled oats with cocoa powder. Mix them in a pot with plant milk, spices (cinnamon, vanilla, ginger), and maple syrup. Cook over medium-high heat, stirring constantly, until it boils and thickens. Serve hot with fresh banana, walnuts, and extra syrup.
An excellent way to start the day with so much energy and pleasure. This indulgent porridge variation is delicious, enriched with fresh raw fruit, walnuts, and maple syrup—a burst of flavors together with cinnamon, ginger, and vanilla; definitely a wonderful experience.
The screen will not turn off while you cook.
Servings: For 2 people
Ingredients
- 60 g whole rolled oats
- 10 g unsweetened cocoa powder
- 350 ml unsweetened brown rice milk
- Pinch of ground cinnamon
- Pinch of vanilla powder
- Pinch of ground ginger
- 1 tablespoon maple syrup
- 2 bananas
- 20 ml maple syrup
Instructions
Place the oats and unsweetened cocoa powder in a blender. Blend for a few seconds, just to grind them a little, but without turning them into powder.
Place the oat and cocoa mixture in a medium high-sided saucepan. With the heat off, pour in the milk and mix well.
Add the ground cinnamon, vanilla, and ginger. Mix.
Pour in the tablespoon of maple syrup.
Turn the heat to medium-high and let it come to a boil, stirring constantly, until it starts to thicken. Cook for 1-2 minutes. Remove from the heat.
Slice the bananas.
Serve very hot in two small bowls, placing one banana in each, adding walnuts to taste, and dividing the 20 ml of maple syrup between them.
Enjoy your meal!
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- 60 g whole rolled oats
- 10 g unsweetened cocoa powder
- 350 ml unsweetened brown rice milk
- Pinch of ground cinnamon
- Pinch of vanilla powder
- Pinch of ground ginger
- 1 tablespoon maple syrup
- 2 bananas
- 20 ml maple syrup