Jamie Oliver‘s warming chocolate porridge has become a staple in our home. Make up a batch and keep in an air-tight jar for up to two weeks and enjoy this decadent, guilt-free (sugar-free!) breakfast.
- 200 g blanched hazelnuts or mixed raw nuts
- 200 g Medjool dates
- 400 g porridge oats
- 2 teaspoons vanilla extract
- 3 heaped tablespoons quality cocoa powder
- 1 orange or clementine
Toast the nuts in a dry pan on a medium heat until golden, tossing often, then tip into a food processor. (You can always skip the toasting part by using pre-roasted nuts, as I tend to do!) Tear the stones out of the dates and add the flesh to the processor with half the oats, the vanilla extract and cocoa powder. Finely grate in the orange zest and pulse until fine, then stir the mixture back through the rest of the oats. Pour into an airtight jar, ready to use.
When you want a portion, simply put 65g of the mixture into a saucepan with 200ml of coconut water and heat gently over a medium-low heat for 3 minutes, or until it’s the consistency that you like, stirring regularly and adding splashes of water to loosen, if needed. Serve each portion with a spoonful of Greek or soy yoghurt, 80g of fresh fruit or enjoy on its own. It’s also nice finished with a pinch of cinnamon or a dusting of cocoa, if you like. Chocolate porridge – how cool is that!
Makes: 12 | Prep: 15-20mins | Cooks: 3-5mins