Chocolate porridge

  • 200 g blanched hazelnuts
  • 200 g Medjool dates
  • 400 g porridge oats
  • 2 teaspoons vanilla extract
  • 3 heaped tablespoons quality cocoa powder
  • 1 orange
  • FOR EACH PORTION
  • 200 ml coconut water
  • 1 heaped tablespoon Greek yoghurt
  • 80g fresh fruit, such as raspberries, blackberries, sliced banana, grated apple and pear, segments of orange
  • 1 pinch of ground cinnamon or quality cocoa powder , (optional)
  • 7 oz blanched hazelnuts
  • 7 oz Medjool dates
  • 4 cups rolled oats
  • 2 teaspoons vanilla extract
  • 3 heaping tablespoons quality cocoa powder
  • 1 orange
  • FOR EACH PORTION
  • ¾ cup + 5 teaspoons coconut water
  • 1 heaping tablespoon Greek yogurt
  • 3 oz fresh fruit, such as raspberries, blackberries, sliced banana, grated apple and pear, segments of orange
  • optional: 1 pinch of ground cinnamon or quality cocoa powder

Method

  1. Toast the hazelnuts in a dry pan on a medium heat until golden, tossing often, then tip into a food processor.
  2. Tear the stones out of the dates and add the flesh to the processor with half the oats, the vanilla extract and cocoa powder.
  3. 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.
  4. 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.
  5. Serve each portion with a spoonful of Greek yoghurt and 80g of fresh fruit. It’s also nice finished with a pinch of cinnamon or a dusting of cocoa, if you like. And remember, if you up the number of portions you’re cooking at one time, simply adjust the cooking time accordingly. Chocolate porridge – how cool is that!
  1. Toast the hazelnuts in a dry pan on a medium heat until golden, tossing often, then tip into a food processor.
  2. Tear the pits out of the dates and add the flesh to the processor with half the oats, the vanilla extract, and cocoa powder.
  3. 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.
  4. When you want a portion, simply put 2 oz of the mixture into a sauce­ pan with the 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.
  5. Serve each portion with a spoonful of Greek yogurt and 3 oz of fresh fruit. It’s also nice finished with a pinch of cinnamon or a dusting of cocoa, if you like. And remember, if you up the number of portions you’re cooking at one time, simply adjust the cooking time accordingly. Chocolate porridge—how cool is that!

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