Chocolate porridge

breakfast brunch cacao chocolate chocolate porridge magnesium porridge

N/A

Serves 4

Source

Ingredients

125g porridge oats

4 dates , stoned

500-600ml milk , any will work

1 tbsp cacao or good quality cocoa powder

yogurt and maple syrup, to serve (optional)

Method

Blend half the oats and the dates in a food processor until you have a thick paste, adding a splash of milk to help the blades go round if necessary. Scrape the mixture into a saucepan and add the rest of the oats, 500ml milk, the cacao and a pinch of salt. Stir well and set over a low-medium heat.

Stir the porridge every now and then for the next 5-10 mins, until it’s thick and creamy – add a splash more milk if you prefer a looser consistency. Serve with a dollop of yogurt and a drizzle of maple syrup, if you like.