Chocolate porridge

Dreamy healthy chocolatey goodness without all the emulsifiers and vegetable fat that can be in ordinary chocolate.

You get all the benefits of oats but now they’re chocolatey! The raspberries add a lovely sharp contrast, warm cherries would also be beautiful. Another idea is to add a few chopped nuts, even a tiny pinch of sea salt. Cocoa powder contains flavonoids which have antioxidant, anti-inflammatory and cardiovascular benefits, as well providing potassium and zinc.

Chocolate porridge is a wintry winner.

Prep time: 2 mins

Cook time: 8 mins

Servings: 1

Ingredients

40g porridge oats
200-250ml whole milk
3 teaspoons of cocoa powder, I used Green and Blacks
1-2 drops of vanilla extract
squeeze of mild clear honey
a few raspberries
1 tablespoon of cream – optional

Instructions

Mix the cocoa powder and oats in a saucepan then stir in the milk over a medium heat. Cook until the porridge starts to thicken then add the honey and vanilla extract. Add more milk if you need to.

I used frozen raspberries, just pour a tiny bit of boiling water over them to defrost, then drain.

Serve the chocolate porridge topped with raspberries and a swirl of cream.

Nutrition Info

Oats

Oats are particularly high in manganese which is great for healthy bone formation, healthy skin and helping to control blood sugar. Oats are a wholegrain, that means the good stuff hasn’t been removed. Wholegrains are an important source of B vitamins and fibre.

Oats are a great source of the soluble fibre called beta-glucan. That’s what makes porridge kinda viscous and it stays quite viscous as it passes through you, sweeping up any excess cholesterol as it goes. A happy gut is at the heart of good health!

Oats do a special thing – as they pass through your intestine their bulk presses against its muscly walls. It presses back in response and by doing so its muscles get stronger. Oats are literally like a sparring partner for your digestive tract!

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He showed the words ‘chocolate cake’ to a group of Americans and recorded their word associations. ‘Guilt’ was the top response. If that strikes you as unexceptional, consider the response of French eaters to the same prompt: ‘celebration.’

Michael Pollan

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