Don’t you just love when you discover something decadently delicious and find out it’s actually good for you? This cacao porridge nourishes your body as much as it satisfies your sweet tooth.
You will need
Serves 2
- 1 cup rolled oats
- 2 tablespoons cacao nibs
- 500ml oat milk
- 1 tablespoon raw organic cacao powder
- 1/2 teaspoon cinnamon powder
- 2 tablespoons maple syrup
Garnish
- 1 banana
- 1 punnet raspberries
- 1 tablespoon your favourite dairy-free white chocolate, roughly chopped (optional)
Recipe: Simon Toohey
Directions
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Step 1
Add oats, cacao nibs, cinnamon and cacao powder to a pot, toast for a minute.
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Step 2
Add the oat milk and maple syrup to the oats and stir through. Bring to the boil and allow the oats to absorb the liquid. Just stir gently once or twice to make sure it isn’t sticking to the bottom. Lower the heat.
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Step 3
Peel the banana and slice it into long rounds.
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Step 4
Once the oats are cooked, spoon into a bowl and place the bananas and raspberries around the edge. Sprinkle with the white chocolate, if using. Serve warm.
Variation
Lots of other toppings go nicely on here too — try strawberries, cherries, slivered almonds, or toasted cashews to mix things up!
Recipe: Simon Toohey
