Porridge for pudding

Coconut, plum and chocolate porridge. Photos by Nicola Brown.
Coconut, plum and chocolate porridge. Photos by Nicola Brown.
Chocolate hey-presto porridge mix.
Chocolate hey-presto porridge mix.

In case you feel you haven't had quite enough chocolate recently, I thought I would share a recipe which is top of the playlist in my household at the moment. (Porridge purists avert your eyes now!)

Chocolate plus seasonal fruit, oats and coconut: what better combination could there be? I don't add any sweetener as I find that the coconut and fruit make it sweet enough, but you may serve it however you like.

And then decide: is this dessert for breakfast, or breakfast for dessert?

Coconut, plum and chocolate porridge

Serves 2-3

2 cups milk of choice
1 cup rolled oats
3 Tbsp cocoa or cacao powder
½ tsp cinnamon
pinch of sea salt (optional)
½ tsp vanilla extract
1 banana, cut into pieces
3- 4 plums, stones removed, roughly chopped
¼ cup shredded coconut
Greek or coconut yoghurt and fresh berries, to serve

Method

Place milk in medium sized saucepan with oats, cocoa/cacao powder, cinnamon, salt, vanilla and fruit.

Mix well and cook over medium heat, stirring frequently and mashing the fruit with a potato masher as it starts to soften.

Reduce heat once the mixture begins to boil and simmer gently for 5-10 minutes or until fruit has blended into the porridge. Add shredded coconut, stir again and remove from heat.

Serve garnished with yoghurt and berries, or your toppings of choice.

Chocolate hey presto porridge mix

There is something rather addictive about chocolate porridge so you may find yourself wanting to make it again and again.

In that case, make life easier for yourself by throwing a big jar of bulk mix together.

4 cups rolled oats
1 cup shredded coconut cup cocoa/cacao powder
2 tsp cinnamon
Large pinch of sea salt (optional)

Method

Place all ingredients in a screw top jar and shake together.

Each time you want to make a single serve of porridge, add half a cup of the mixture to 1 cup of milk.

Add vanilla extract if desired, one or two finely chopped fruits, and cook as above.


Notes

To make this recipe gluten and dairy free, use your preferred substitute for oats (e.g. millet makes lovely porridge but requires more liquid and a longer cooking time), non dairy milk and coconut yoghurt.


More from Nibl

The next Nibl Dunedin workshop, Plant Based Food 101, is coming up in May. It is jam packed with ideas, recipes, handy hints, fun and inspiration to help you and your family fill your diets with delicious plant based food. See www.nibl.co.nz for more details. 


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