I just can’t stop

May 7, 2014


Enough with the porridge, already.

I know, I’m sorry. I just can’t stop.

The excellent world of instagram has opened my eyes to endless porridge possibilities. Just last week I said I was favouring simplistic bowls, but people have been doing crazy and inspiring things with their oats. Don’t even get me started on baked porridge, it’s a “no time to stir” saviour. Yesterday I made carrot cake baked oatmeal for the first time and though I was a tad keen with the honey, I can tell after a few tweaks that oaty carrot and sultana dish will be a firm favourite. My recent obsession? Cacao porridge topped with tahini

I was inspired to combine these two ingredients by a Wednesday Breakfast Club member on instagram (named @appetiteforhealth), who posted a picture of brown rice cacao porridge slathered with tahini. To this, my porridge brain swiftly swooned, “yes. Do this. Preferably tomorrow, please.” So I did. And then I made it again. And again. And again.

I’ve made this bowl about five times in the past two weeks, for myself and Ben. Oooooh I’m a little in love. I find cacao and tahini to be a terribly delicious combination, the sesame paste providing a nice contrast to the sweet chocolate oats. The more generous I am with the tahini, the longer this bowl keeps me going, which is always welcome when I have clients at 11am or midday. Otherwise I find myself begging  “so what type of biscuits did you say you ate? No really, describe them to me…” Tahini satiates the hungry food detective in me and helps keep me on the case.

Nope, I just can’t stop. And I don’t really want to.


Cacao Porridge topped with Tahini

Serves 1

1/3 cup Rolled Oats
1 cup Milk (extra for drizzling)
1 tablespoon Raw Cacao (this is a keen portion, use less if you don’t like such a rich bowl)
1 heaped teaspoon Maca Powder (not necessary, but it’s something I’m playing with at the moment)
1 heaped teaspoon Coconut Palm Sugar (feel free to use any sweetener you wish here, I just had a bag to use and love the flavour of this stuff. I find it helps mask the Maca flavour, which, honestly, is kinda funky)
1 tablespoon Unhulled Tahini
1/2 tablespoon Sunflower Seeds
A small pinch of Sea Salt

1. Soak your oats in 1/2 cup milk for 15 minutes while you have a shower or do whatever you fancy (this helps the oats to get super creamy).
2. Heat the oats, adding 1/4 cup more milk (and then more milk/water as required) until they’re soft, cooked and plump. Use a low-medium heat and turn the oats down as you get into the cooking process. I don’t stir them constantly but just watch to make sure they don’t bubble over or catch on the bottom. I cook my oats for about 10-15 minutes, depending on whether I’ve added some steel cut oats to the mix or how long I’ve soaked them for.
3. Meanwhile, toast your sunflower seeds until golden for a couple of minutes in a pan on the stove over low heat.
4. Towards the end of the cooking process, add the cacao, maca and sweetener. Stir well (use a whisk if required to remove any lumps – trust me, you don’t want a lump of straight maca in your mouth) and add some more milk if required (I always add more here).
5. Serve your porridge in a bowl, topped with tahini (I warm mine in a bowl sitting in hot water if it’s too firm to drizzle) and sunflower seeds and a cheeky pinch of sea salt if you’re so inclined.

What did you have for breakfast today?

Heidi xo



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  • Agatha May 7, 2014 at 12:52 pm

    I’m not sick of your porridge posts at all! And this looks delicious! I am curious, do you ever use oatbran instead of rolled oats?

    • Heidi May 8, 2014 at 9:52 am

      I don’t! I imagine it’d cook faster…do you use it much? Worth a try? x

      • Agatha Moczulski May 8, 2014 at 2:25 pm

        I tend to switch between oat bran and rolled oats. It’s a different texture, but still delicious. I think you would like it! (Also, I tahini-ed my oats this morning, was very good).

  • Josie May 7, 2014 at 12:57 pm

    Hi Heidi, it’s @appetiteforhealth here aka Josie. Love this! So happy that I’ve inspired you 🙂 I’ve just signed up with the institute of integrative nutrition and am super excited x

    • Heidi May 8, 2014 at 9:53 am

      Oh awesome, that’s so exciting! Congratulations, all the best with it. Thanks again 🙂 x

  • laurasmess May 7, 2014 at 1:39 pm

    Oh, porridge. How I love thee. Let me count the ways… <3
    Definitely not sick of your porridge posts, I don't think I ever will be. This combination sounds DIVINE, so happy that Josie inspired you to create this recipe for us to try! xx

    • Heidi May 8, 2014 at 9:53 am

      So happy there is so much porridge love here!! x

  • Kate May 7, 2014 at 4:19 pm

    I can’t get enough of porridge, especially now the cooler weather has set in! This looks so good, I must try out this tahini & cacao combo! I’m also experimenting with maca too for the hormone balancing qualities but must admit it’s an acquired taste 😉

    Kate x

    • Heidi May 8, 2014 at 9:53 am

      You can say that again 😉 x

  • Jetpepper May 7, 2014 at 6:55 pm

    What a lovely post! @appetiteforhealth’s porridge looked gorgeous and thanks for writing this up! The different time zones/seasons are marvellous things, and I enjoy seeing you guys’ more hearty breakfasts as we teeter towards some kind of warmth here in the UK. Also loving the problematic threat of biscuit chats! Jessica x

    • Heidi May 8, 2014 at 9:54 am

      I love seeing the different seasons you guys are enjoying 🙂 Biscuit chats?? Do tell! x

  • Mariam May 7, 2014 at 9:25 pm

    Oh delish, breaky inspo for tomorrow for sure! I to have been a little obsessed with tahini on oats of late but I haven’t had it on chocolate porridge! today I had (presoaked overnight) oats cooked with fresh ginger, cinnamon, maca and sweetened with a devine orange blossom honey my sister brought back from Egypt. It was of course topped with a huge ‘pour’ of tahini and splash of milk! And eaten in the car to school because I slept in!!

    • Heidi May 8, 2014 at 9:55 am

      Mariam that sounds incredible!! I must make it, thanks for the inspiration x

  • Iron Chef Shellie May 7, 2014 at 9:29 pm

    I dub you porridge queen! x

    • Heidi May 8, 2014 at 9:55 am

      Excellent. Do I get a crown? x

  • Lucy May 7, 2014 at 9:48 pm

    Inspired by you, Heidi, I had porridge made with water, half a grated apple, touch of cinnamon & let’s face it, too much brown sugar. I’ve been experimenting with coconut milk too. Tahini looks good, will try it!

    • Heidi May 8, 2014 at 9:55 am

      There’s something super comforting about brown sugar melting on porridge 🙂 x

  • Tatum May 8, 2014 at 2:55 am

    I LOVE Tahini! Will definitely be giving this a try for breaky tomorrow.

    • Heidi May 8, 2014 at 9:56 am

      Awesome! x

  • Em May 8, 2014 at 4:04 am

    Mmm, porridge. It’s warm here – so for breakfast today I had a mango and banana smoothie bowl with passion fruit and blueberries. SO good.

    • Heidi May 8, 2014 at 9:56 am

      That does sound so good!! I had a smoothie bowl today, despite it being freezing!! Love them so much x

  • Hannah May 9, 2014 at 1:20 pm

    I am going bonkers crazy for baked oatmeal, except they’re getting to the point where they’re not even maybe purely oatmeal? I’m alternating between half oats/half buckwheat and half oats/half cornmeal (zomg!) with molasses, bananas, blueberries, tahini, ALL THE THINGS (well, not all at once). So much fun. But I’ve clearly been too restrained in my applications of tahini. I need to follow your lead more.

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    I tried this for the first time this morning; maple syrup as the sweetener and walnuts in place of sunflower seeds.

    Amazing! Thank you 🙂

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