Yes, you read that correctly.
Dark Chocolate Porridge with Raspberries.
One lazy Sunday afternoon, propped up by a generous array of pillows, I spent a lovely lazy hour lying on my bed. The soft tunes of Madeleine Peyroux fluttered in the background as I perused blogs and devoured recipes, while sipping from a never-ending mug of Russian Caravan Tea. The sun was peeking through my gloriously large bedroom window, gently kissing the crown of my head and encouraging me to chill my tea with a few ice-blocks. I did not oblige, however. I’ve never been a fan of ice-tea.
While enjoying a favourite blog of mine, Greedy Gourmand, I noted her reference to a certain recipe. A certain fantastical recipe… And so I followed her links until I found the original dreamer at The Pastry Affair. What a beautiful dream, her blog is divine.
The very next weekend I adapted the recipe (a few little changes, only) and made the husband and I a dreamy bowl for breakfast. Ben adored it, as did I. Adored. Much adoration was happening during and between each mouthful.
And it felt like a newlywed kind of breakfast, you know? It’s sweet and rich, a little sensual and still nourishing. So making it two weeks after our Wedding seemed the right thing to do.
Who am I kidding? I would have made this for myself even if I were eating solo. Actually give me any time, place or occasion and I’ll come up with a way to justify this recipe. Just try me.
Dark Chocolate Porridge with Raspberries
1 cup Rolled Oats
1 1/2 cups Milk – add more as necessary
1 heaped tablespoon quality Cocoa Powder (I use Droste)
1 level tablespoon Granulated Stevia (I used Hermesetas Stevia from the Supermarket in place of sugar, to bring the insulin spike down and improve the nutrient profile a bit. Alternatively, use Pure Maple Syrup)
1/2 teaspoon Vanilla Extract
A pinch of Salt
2 tablespoons Dark Chocolate Chips
2 handfuls Raspberries (feel free to use other berries)
Optional additions for extra nourishment: 1 tablespoon chia seeds or flaxmeal.
1. In a heavy-based saucepan, add the oats, milk, cocoa, stevia, vanilla and salt (and chia seeds/flaxmeal if using). Heat over a medium heat until bubbling, then turn down and cook for ~5 minutes, stirring every now and adding more milk as necessary.
2. Once the oats are cooked, turn the heat off and add the chocolate chips, stirring to combine and allowing the chips to melt slightly.
3. Serve into bowls and top with raspberries.