Who else goes to bed itching with excitement knowing that their next meal will be BREAKFAST?!
I never used to be a fan of breakfast, or perhaps I never really made time for it. My poor excuse would be a granny smith apple. Nowadays, I need a substantial bowl of creativity, with at least 7 + toppings and enough food to get me through watching a YouTube video.
This chocolate porridge isn’t full of sugar nor is it sickly sweet. It’s rich, decadent, with caramel undertones from the maca powder and coconut sugar, and citrus sweet undertones from the baobab powder.
- Raw cacao is a antioxidant rich super food which is known to improve ones mood! It’s high in iron (as is most dark chocolate), and it’s also known to get the sex drive pumping! I consume raw cacao powder on a daily basis, whether it’s in my morning bowl of porridge of a mid afternoon smoothie snack.
- Baobab powder is white in colour and EXTREMELY high in Vitamin C. Baobab dries naturally on the tree, which means it does’t have to be dried in the processing on the powder, making it better for our bodies! Interesting fact hey?!
- Maca powder is miraculously known for it’s hormone balancing properties, and it has a mouth watering honeycomb aroma and taste about it!
- Reishi mushroom powder is also fabulous for balancing hormones because it helps the liver to eliminate toxins and excess hormones from the body. An excess of estrogen can cause PMS, acne, and other hormonal imbalances. A liver in good health readily eliminates that excess estrogen, and the reishi mushroom powder can help the liver along with that!
Chocolate porridge is one of my top 5 breakfasts. Along with bircher muesli, pancakes, salted caramel porridge, and chocolate overnight soaked oats. I really am a sucker for anything chocolate tasting. I was always a chocolate over sweets gal growing up!
If you’re not put off by the idea of chocolate in the morning, then give this recipe a whirl!
P.S – The tahini takes this porridge to the next level (in my opinion anyway)!
Yields: 1 Serving
Time: 10 minutes
- 50g GF (or ordinary) jumbo oats
- 150ml water OR coconut/almond milk. (You can also do half and half, the more milk you use, the creamier it will be, but I tend to use a half water and half coconut milk blend).
- 1 1/2 heaped Tbsp. raw cacao powder
- 1 Tsp. baobab powder
- 1/2 Tsp. reishi mushroom powder
- 1/2 Tsp. ground cinnamon
- 1/2 Tsp. maca powder
- 1/4 Tsp. ground ginger
- 1 Tsp. coconut sugar
- 1/16 Tsp. pink Himalayan salt
- 1/4 – 1/3 cup coconut milk (carton not canned)
- 1 Tbsp. tahini
- Handful of blueberries
- Handful of raspberries
- 1 Tsp. hemp seeds
- 1 Tsp. chia seeds
- 1 Tsp. pumpkin seeds
- 1 Tbsp. ground flaxseeds
- 1 Tsp. desiccated coconut
- A sprinkle of cacao nibs
Bring the oats and water to a slow boil in a non stick saucepan.
Whilst the oats are cooking, whisk together the cacao powder, baobab powder, reishi powder, cinnamon powder, maca powder, coconut sugar, Himalayan salt and coconut milk. Start with 1/4 cup coconut milk and increase to a 1/3. You’ll want to have a thick but still runny paste.
When the oats are almost cooked and have absorbed most of the water, scoop in the chocolate paste and thoroughly mix everything together with a spatula.
I like to add some more coconut milk at this point to get it even more creamy!
Pour your porridge into a large bowl and scatter with the above toppings. You can be experimental here! I love cold berries on my warm porridge, but mango is also delicious alongside the chocolate, as is pear! Enjoy!