Chocolate porridge

Who said you can’t eat dessert for breakfast?!

This recipe is more chocolate pudding, less breakfast cereal, and 100 per cent yooooom.

It’s sticky and sweet, chocolatey and rich. You’d never know it was loaded with the fibre of one of your daily servings of whole grains, the vitamins from two different types of fruit, the protein and healthy fats from nuts and seeds, and probiotics from a last-minute splash of filmjolk to make it extra creamy.

Topped with sticky almond butter, creamy coyo and sweet chia jam, this one’s perfect for days you want to feel a little fancy.

INGREDIENTS

1 cup oats

1 apple, grated

1 + 1/2 cup water

2 tsp cocoa (or cacao)

1/2 cup filmjolk

1 tsp hemp seeds

1 tsp LSA

1/2 cup frozen raspberries

2 tbs coconut yogurt

2 tsp but butter

(Optional stevia to taste)

Serves two.

METHOD

In a saucepan, heat oats, apple, water and cocoa (and optional stevia), stirring constantly until the oats have cooked. If needed add a little more water.

Turn off the heat and stir in hemp seeds, LSA and filmjolk.

Stew raspberries in the microwave in a small bowl, mashing with the back of a spoon.

Divide porridge amongst two bowls, top with raspberries, one tablespoon each of coyo and one tablespoon each of nut butter and serve hot.

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