Choc Hazelnut Oats
It's not like my brother will be up early enough to see this post before he makes breakfast. We have opposite schedules. He works in a bar, you see.
Though often my obliging bro will send me texts of his breakfast creations...at midday. He knows I appreciate these updates. "What type of bread did you buy? Is there sauce on that? What kind?" These are totally normal questions, at which he raises no brow.
My brother's latest food text was a BLT. With sprouts. I was so proud. This appreciation goes both ways, he enjoys my own food updates and is particularly fond of the porridge creations. It's just that it's too late for me to make him a bowl at 3pm when he wakes. At that point I'm all about roasting and poaching and other dinner delights. He misses out.
But today, I'd totally make him porridge at 3pm. Heck, I'd even serve him a bowl at 3am. Because it's his birthday.
Happy birthday, Jackson. Endlessly amusing, endlessly supportive and loving and kind...you make the world a better place. You're one of my bffs. This choc hazelnut porridge is dedicated to you. I just know you'd flip out over it.
PS. brownies are totally being made this weekend. For you. They're better than porridge right?
Choc Hazelnut Oats
1/2 cup Rolled Oats
1/2 cup Milk and a splash more
1 heaped teaspoon Cacao Powder (you can use quality cocoa powder in place of cacao but it will be a far richer, more intense flavour so beware. Option? Leave out the powder and add a handful of dark chocolate chips at the end of cooking)
1 teaspoon Mesquite Powder (you can use pure maple syrup in place of mesquite)
1 small handful Roasted Hazelnuts, roughly chopped
1 teaspoon Hazelnut Butter
A drizzle Pure Maple Syrup
1 pinch Sea Salt Flakes
Option: serve with berries, sliced grilled pear or fresh figs when in season.
1. Place the oats and milk in a saucepan and leave to soak for 10-15 minutes (to encourage a creamy porridge).
2. Heat the oats over low-medium heat until the oats are soft and cooked, adding some water if required (~5 minutes).
3. Add the cacao and mesquite and stir through to heat (I like to add a splash more milk at this point).
4. Serve into a bowl and taste to know how much maple you will like to drizzle. Top with the hazelnuts, hazelnut butter, maple and sea salt.