This must be one of my all time favourite breakfasts! I don’t care if it is (finally) Summer and the days of sitting curled up on the sofa in my PJ’s and a snuggly blanket, hands wrapped around a steaming bowl of porridge are long gone. To me, it’s just an excuse to get up earlier whilst it’s still cool so I can enjoy my porridge all year round. Perhaps one morning, I should take my porridge to the park across the street and watch the sunrise. Now that sounds like a perfect start to the morning.
Chocolate and Caramel Porridge Pudding
40g Wholegrain Traditional Oats (not quick oats!)
3/4 cup Unsweetened Almond Milk (or milk of choice)
2 Medjool Dates – chopped finely
1 tsp Chia Seeds
1 heaped tsp Cacao Powder (or to taste)
1 tsp *Mesquite Powder (optional)
Dollop of Vanilla Greek Yoghurt
Toppings of choice – hazelnuts, almonds, bee pollen, cacao nibs, berries
In a small saucepan, combine the oats, milk and dates. Stir until the dates breakdown – you will need to add some water along the way as it will take around 8 minutes.
Once the dates are nearly dissolved, add the chia seeds, mesquite powder and cacao powder and stir through until you get to your desired consistency. I like mine to be quite thick but everybody different porridge preferences so do it the way you like it! The chia seeds will soak up any excess liquid as it cools and you will be left with a more pudding like texture.
*Mesquite powder has a sweet caramel-ly taste and I quite often mix it into porridge or bircher muesli. It also works well in smoothies, mousses and lots of desserts! It is one of natures superfoods; rich in iron, magnesium (helps with muscle recovery and relaxation), lysine (helps with cold sores) , zinc, calcium, dietary fibre, minerals and vitamins. It is high in protein and has a low GI. I buy Loving Earth’s as it is organic and fairly easily accessible around Perth. Check out their website for stockists.