Healthy Chocolate Porridge

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My family really struggles to eat breakfast. I love being healthy and having a healthy start to my day and it's important for me to send the kids to school eating something nutritious. But something about eating so early always leaves me feeling a bit nauseous. I prefer drinking my breakfast in the form of a protein shake but am always weary of what gets put in them as fillers. And the premium brands are so pricey that it's not sustainable long-term. 

So, I went on a search in good recipes. Not only for breakfast but I decided to overhaul all our meals. I ordered a few books off Takealot and away I went. One of the books I ordered was this one: 

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What an awesome book! I love how it's simple recipes but very healthy. He published this recipe for chocolate porridge on his blog here and I was very happy to see it in the book ( I like following a recipe from a book - my phone just gets messy and I end up getting frustrated with the screen going off all the time).  With it being on  his blog I know he won't mind if I give it to you.  

I love how this  porridge is nutty and choclately and the sweetness is deceivingly healthy. And then served with natural yoghurt makes it creamy as well. The recipe calls for fresh berries but I haven't tried that yet. I am not one to mix my chocolate and fruit.

 

The dates give it sweetness and the cacao powders makes it delishly chocolatey. The base is oats. I used rolled oats buy feel free to use steelcut oats for a more unprocessed version. Topped with yoghurt ups the protein content as well as adding creaminess.  For a clean version use natural yoghurt without sugar, thickerners and preservatives. 

It's has made eating breakfast much easier - I just have to convince my kids to eat it!

Chocolate Porridge, Greek Yoghurt and Fresh seasonal fruit

Makes 12 Portions

200g blanched hazelnuts

200g Medjool dates (I didn't have Medjool so used regular dates)

400g Oats

2 tsp vanilla extract

3 heaped tablespoons cacao powder

1 orange (I didn't add the orange as I am not a fan of chocolate and orange)

Toast the hazelnuts in a dry pan on a medium heat until golden brown, tossing often, then tip into the food processor. Remove the stones from the dates and add flesh to food processor with half the aots, vanilla extract and cacao powder. Finely grate the orange zest until fine, then stir the mixture back through the rest of the oats (I blitzed the whole lot for a smoother porridge). Pour into an airtight jar, ready to use. It will keep for about 2 weeks.

When you want a portion, put 65g of the mixture into a saucepan with 200ml of coconut water and heat gently over a low heat for 3 minutes or until its the consistency you like and sirring regularily. Add splashes of water if its required. Serve with a spponful of Greek yoghurtand 80g fresh fruit.  

 

Joanne van NiekerkComment