This porridge recipe is off the charts. The chocolate-y flavour is so amazing with the caramel taste of the dates and warm bursts of oozing, fresh raspberries. You really don’t have to feel guilty about eating ‘chocolate’ for breakfast as cacao is the unrefined form of cocoa powder, so still contains all of the vitamins & minerals that are lost in the process of making cocoa. Unlike cocoa powder, cacao is full of antioxidants that promote heart health and blood circulation.
It also increases our serotonin levels, which are essentially happy hormones, so you will have an even bigger smile on your face when you’ve finished eating this beautiful bowl of porridge than you would have from purely the taste. The raspberries melt into the chocolate-y oats when cooking, creating little pockets of bursting, sweet berry flavour when you eat it, which I simply cannot get enough of. Topped with fresh, cold raspberries, crushed almonds, cacao nibs, honey and splashes of almond milk, it’s safe to say that this is my favourite porridge recipe of yet! Let me know if you love it as much as me. I really hope you do!
- ½ cup oats
- 1 cup nut milk (I use almond)
- 4 medjool dates
- 1 tbsp raw cacao
- 8 fresh raspberries
- Fresh raspberries
- Crushed almonds (personal taste) (to serve)
- Cacao nibs (personal taste) (to serve)
- Splash of nut milk (to serve) (I use almond)
- Honey/maple syrup/agave (to serve)
- Add the oats and nut milk to a saucepan.
- Place the saucepan over a high heat & cook the oats until soft.
- Chop the dates into small cubes.
- Add the dates, cacao and raspberries to the saucepan & stir.
- Once the porridge has thickened, turn off the heat and pour into a bowl.
- Serve with fresh raspberries, crushed almonds and cacao nibs, a splash of nut milk & sweetener of your choice.