Thick, Gooey Chocolate Chip Porridge.

I don’t really enjoy porridge that much anymore. I think it’s because I ate it every morning for breakfast, for the best part of two years, when I was a vegetarian and I just slowly got tired of it. Now, I crave savoury food for breakfast and I try my best to keep it as interesting as possible, so that I don’t get bored or fed up of eating the same foods over and over again: like I did with porridge.However, every so often, I get the craving for a steamy bowl of oats and all I want to do is cwtch up and enjoy it like I used to: especially now that Autumn has arrived; these types of comfort foods are certainly going to be necessary to get us through the colder months unscathed. What’s more, is that porridge is one of those meals that can be enjoyed for breakfast, or even supper and it’s easy to throw together too: even easier if you own a crockpot – just toss it all in with a little extra liquid and leave it do it’s thing overnight.

Chocolate is always a winner though, when it comes to anything sweet and this certain recipe was my favourite way to eat my oats back in the day: it’s easy, filling and can satisfy any sweet tooth. So of course, I returned to my trusty ole porridge, with arms wide open and dove into the chocolatey goodness; like a hungry pig to it’s trough.

Serves 1-2

Ingredients

  • 80g Rolled Oats
  • 20g Cacao or Cocoa Powder
  • 100g Ripe Banana
  • 250ml (1 cup) Almond Milk
  • 125ml (1/2 Cup) Water
  • 1/4 Tsp Vanilla Extract (optional)
  • 1/4 Tsp Cinnamon (optional)
  • 1-2 Tbsp Maple Syrup
  • Handful of Good Quality Chocolate Chips

Directions

Roughly chop the banana into chunks or slices, or you could even mash it with a fork.

Add the oats to the pan, along with the water, milk, vanilla, cacao powder, banana and water. Stir the ingredients together and bring the pan to a slow boil.

You will need to stir the porridge often, to prevent the ingredients from sticking to the bottom of the pan. If the porridge is too thick for you, then stir in some water and milk as you are cooking it.

When the porridge is hot and has thickened to your desired consistency. Pour into your favourite bowl, top with maple syrup and chocolate chips, and enjoy.

Notes

  • For extra protein you can add a scoop (25g) of plant based protein powder when you add the ingredients to the pan. But you will need to add in more milk or water to compensate for the extra dry ingredients. I would suggest starting with around 60ml and go from there. I have a similar protein recipe here for proats.
  • The ripe banana will break down and should sweeten the porridge. However, if the porridge isn’t sweet enough for your taste, then feel free to add more maple syrup, or even sugar – it’s completely up to you.
  • Last but certainly not least – I do recommend using some good quality chocolate chips in this recipe – 70% Belgian chocolate should do it – it will just make this porridge even more gloriously decadent and I promise you, you will thank me for it when you chilling in your chocolate coma.

– If you happen to make my recipe, then please do tag me on Instagram or comment below and tell me what you thought of it 🤗

 

© The Hungry Welsh Girl 2017
All photos, recipes and texts are copyrighted unless otherwise stated.
All Rights Reserved.

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