Dark Chocolate Porridge with Raspberries

March 25, 2012

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

Adapted from The Pastry Affair’s Dark Chocolate Oatmeal

Serves 2


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.

Heidi xo
  • Hannah March 25, 2012 at 7:46 am

    It's a good thing I did some blog reading before breakfast! I added some raw cacao to my porridge with banana and roasted hazelnuts, was delicious 🙂 Also, what kind of stevia do you use? I have a liquid one and wouldn't use any more than 2 drops! x

  • Miss T March 25, 2012 at 7:54 am

    this looks devilish! see ya later cocopops!

  • Heidi March 25, 2012 at 8:03 am

    Hannah – thanks for that, I didn't think to clarify which stevia. I use the granulated kind, which is the same sweetness as sugar. I've never used the drops before, they sound great. Your breakfast mmmm delicious! roasted hazelnuts would be spectacular…

    Miss T – hahaha love it!!

    Heidi xo

  • denitapreston March 25, 2012 at 10:22 am

    Ooooh my God. This is the best thing I've ever seen. Heidi Sze, you have just out-done yourself.

    Love this!!


  • Oh, Natalie.. March 25, 2012 at 12:33 pm

    I bought Stevia yesterday for the first time after reading and hearing about it's benefits vs. all the other types of 'sugar alternatives', can't wait to start experimenting!

    Does it work as a direct replacement? ie. 1 cup sugar = 1 cup stevia? I hope not, otherwise it's a bit of an expensive alternative..


  • Heavenly Ingredients March 25, 2012 at 1:30 pm

    Can't say I've even dreamt of chocolate porridge. Looks gorgeous with those fresh raspberries. Think the little girl might approve too !

  • Kari March 25, 2012 at 1:53 pm

    This looks like it would demand adoration – definitely my sort of porridge! I'm almost considering a second breakfast 🙂

  • Iron Chef Shellie March 25, 2012 at 2:12 pm

    Wow… This sounds heavenly! xo

  • Heidi March 25, 2012 at 2:18 pm

    Natalie – yes indeed, if using large quantities it will get expensive!! I haven't really baked with it yet, so am yet to try it in that capacity. Perhaps try the liquid stevia where you can too – that seems to spread further. Granulated stevia is much lighter than sugar, but in terms of volume and sweetness 1 cup granulated stevia = 1 cup sugar 🙂

    Heavenly Ingredients – I have a feeling she might!

    Kari – breakfast as lunch is always a great option 😉

    Michele – mmmm, 'tis rather!

    Heidi xo

  • Hannah March 25, 2012 at 3:45 pm

    I've been making almost this exact recipe for a few months now, although actually it's not quite the same as I use carob powder, oat bran, and top with peanut butter instead of raspberry. So that first part was a bit of a lie, it seems. What isn't a lie, however, is that I know this would be wonderful and you could definitely make me this for dinner one day 😀

  • Lorraine @ Not Quite Nigella March 25, 2012 at 9:12 pm

    Ahh the perfect newlywed breakfast! Or indeed a single gal or guy's breakfast. Or do I just mean the perfect breakfast? 😛

  • Michelle Chin March 25, 2012 at 10:47 pm

    maybe you should try pairing chocolate and quinoa to make porridge. i asked my sis to use quinoa in her chocolate chip muffins and they were awesome!

  • Doff and Roo March 25, 2012 at 10:56 pm

    Very decadent mrs Sze

  • Daisy@Nevertoosweet March 26, 2012 at 6:10 am

    Looks amazing 🙂 Perfect way to start the day ~ I'd love it if Mr Bao would make me this and bring it tome in bed lol ~

    Thanks for sharing!

  • Sophie March 26, 2012 at 11:50 am

    My stomach is grumbling looking at this! Delicious!

  • CC11 March 26, 2012 at 11:59 am

    That was one of my BEST finds (both the blog and the recipe). I made mine with more milk as I prefer a silkier texture, but I can't believe I didn't think to add raspberries – what a perfect addition! Gotta make some on a cold morning 🙂

  • Heidi March 26, 2012 at 4:46 pm

    De! I forgot to reply to you 🙂 not my idea, but thanks anyway, lady! it's so damn delicious 🙂 xo

  • Heidi March 26, 2012 at 4:49 pm

    Hannah – haha, you're awesome, I LOVE the sound of your PB topped bowl. Amazing – I do not lie.

    Lorraine – totally what I was meaning too, yes 🙂

    Michelle – yes, great idea!! And nuts too, I love quinoa with nuts.

    Doff & Roo – thanks, nana 🙂 I love that you just commented xo

    Daisy – you should email his this page & say you're hungry *hint, hint* 😉

    Sophie – me too right about now!

    CC11 – thank you so much for introducing me to this! You're right, totally one of your best finds!!

    Heidi xo

  • Ashley March 26, 2012 at 7:30 pm

    Wow it's like….breakfast but dessert…but breakfast! Bressert? Looks so amazing, I don't normally do porridge or oats (which my mum loves), but I'd totally go for this I'd reckon… 🙂

  • Ames March 27, 2012 at 12:23 pm

    Looks and sounds amazing! Anytime of the day food I think :). Sounds perfect for a newly wed couple's breakfast though… bookmarking it for the future ;).

  • Leah March 28, 2012 at 8:49 am

    oh my stars, how did i miss this post????!!!!!! Looks amazing Heidi 🙂 I can't wait to try it. Dark choc and raspberries are a favourite flavour combo for me 😀

  • The InTolerant Chef March 28, 2012 at 2:52 pm

    Oh Heidi! What an absolutely incredible breakfast!! Very newly wed and indulgent indeed!

  • Blithely Unaware April 3, 2012 at 11:37 am

    This sounds SO decadent, what an amazing breakfast Heidi!!
    Bookmarking this for the weekend, thank you!!!


  • Heidi April 4, 2012 at 9:59 am

    Ashley – Bressert!!! love it!

    Ames – hehe, nice 🙂

    Leah – yes for sure, you'd LOVE it!

    InTolerant Chef – I thought so too 🙂

    Blithely Unaware – you're so welcome, v happy to share the love around. Enjoy!

    Heidi xo

  • Anna April 16, 2012 at 10:04 am

    Oh my this is heavenly. I think it's ruined me for all other breakfasts though, nothing quite lives up to it. It made the most beautiful Easter Sunday breakfast last weekend, decadent and nourishing all at once. It is at it's most delicious when topped with a dollop of hazelnut butter, the combination is divine, like nutella porridge! Thanks for all the great recipes in your archive Heidi, you rock.

  • Heidi April 16, 2012 at 8:32 pm

    Thank you so much, Anna, that's lovely to hear! Hazelnut butter sounds like a divine addition, bravo. What a gorgeous Easter breakfast 🙂
    Heidi xo

  • 10 PORRIDGE TOPPERS – Elijah Holland January 27, 2016 at 4:52 am

    […] [Credit] […]