I literally love porridge, it’s one of my favourite breakfasts (along with pancakes of course), for a number of reasons. For a start, it’s super cosy and warming on a chilly wintery morning, it’s a great source of fibre from the oats, you can add a delicious selection of toppings and create endless different flavours of your choice! One of my favourite porridge flavours is definitely chocolate! It’s the perfect way to satisfy those chocolatey cravings and tastes just like you’re tucking into a dessert for breakfast!
Porridge is a great breakfast for all of the family, as you can cook up a huge batch of it and everyone can customise their bowls by adding different toppings. You can also prep them the night before and just make overnight oats, if you’ve got a busy morning or just don’t have a lot of time before having to leave the house.
This porridge is deliciously rich and indulgent from the raw cacao powder, with hints of mellow sweetness from honey. For the raspberry part of the dish, I’ve whipped up a super simple raspberry chia jam that just melts into the porridge and compliments the chocolate flavour perfectly. Berries and chocolate are just a match made in heaven, especially if you add a few dark chocolate squares in there too. Once these melt into the porridge, I love to stir through the chocolate into everything and just create a big bowl of thick, chocolatey goodness. Funnily enough, I used to be someone who liked my porridge a little bit more liquid-y and slightly thinner in consistency however, now I am 100% a thick, cakes oatmeal lover! Adding chia seeds or milled flax into your oats really helps to thicken everything up and create that delicious gooey texture.
Chocolate & Raspberry Porridge
- 1/2 cup oats
- 1 cup water
- 1/2 cup cashew milk
- Tbsp honey
- Tbsp raw cacao powder
- Tbsp chia seeds
- 250 g fresh raspberries
- Splash water
- Tbsp chia seeds
- Tbsp Honey
- To make the porridge, combine the water, oats and milk in a saucepan and cook on a low-medium heat until the mixture starts to thicken.
- Meanwhile, add the raspberries into a separate pan with a splash of water and heat over a medium heat. Once these start to melt and become nice and juicy, stir in the honey and chia seeds and reduce to a low heat.
- Mix the cacao powder, chia seeds and honey into your porridge and continue to cook over a low heat until you're left with a nice and thick consistency.
- Serve your porridge topped with some of the home made jam and other toppings of your choice.