Creamy Chocolate Porridge
This family-friendly chocolate porridge recipe is a cosy blend of jumbo oats, cocoa powder, and real chocolate. It has a rich creamy velvety texture with a hint of maple syrup sweetness. A deliciously satisfying and nutritious breakfast that is easy to make on the stove top or in the microwave.
Servings: 4 people
Calories: 328kcal
Ingredients
- 100 g jumbo oats or rolled oats, gluten-free if needed
- 50 g ground almonds
- 20 g cocoa powder sifted
- 1 tablespoon ground flaxseed (flaxseed meal)
- 1 tablespoon ground chia seeds (milled chia seeds)
- ⅛ teaspoon salt
- 420 g oat milk + extra 120g oat milk
- 1 tablespoon pure maple syrup
- 1 teaspoon vanilla extract
- 15 g dark chocolate
- 2 eggs medium, whisked
Instructions
Hob Method
- In a medium sized saucepan, combine the oats, ground almonds, cocoa powder, ground flaxseeds, ground chia seeds and the salt. Whisk together until all these dry ingredients are combined.
- Pour in the 420g milk followed by the maple syrup and vanilla extract and stir so it mixes in well with the dry ingredients.
- Heat on a medium low heat on the hob, keeping an eye on it and stirring occasionally until the porridge starts to bubble (about 2 minutes).
- Add the dark chocolate into the porridge.
- Begin to stir continually so the porridge doesn’t catch on the bottom of the bowl and continue to heat for a further 4 minutes until the porridge is quite thick. We will be adjusting the consistency in the next stage.
- Remove from the heat and pour in the extra 120g of milk and stir in to loosen the porridge.
- Pour in the whisked eggs and stir in until the porridge is creamy and everything is completely combined.
- If you prefer your porridge a little saucier then you can add more milk to adjust.
- Serve warm, drizzled with extra maple syrup if you like and piled high with raspberries. Enjoy!
Microwave Method
- In a medium-large microwave-safe bowl, combine the oats, ground almonds, cocoa powder, ground flaxseeds, ground chia seeds and the salt. Whisk together until all these dry ingredients are combined.
- Pour in the 420g milk followed by the maple syrup and vanilla extract and stir so it mixes in well with the dry ingredients.
- Add the dark chocolate into the bowl, just submerging it.
- Place cling film (or a large plate or a lid if your bowl has it) over the top of the bowl then place in the microwave and cook on high power for 6 minutes (700W) 5 minutes (800W), or 4 minutes 30 seconds (900W), or 4 minutes (1000W).
- Carefully remove the bowl from the microwave with oven gloves. It won’t be the right consistency at this stage so don’t worry. Pour in the extra 120g of milk and stir in to loosen the porridge.
- Pour in the whisked eggs and stir in until the porridge is creamy and everything is completely combined.
- If you prefer your porridge a little saucier then you can add more milk to adjust.
- Serve warm, drizzled with extra maple syrup if you like and piled high with raspberries. Enjoy!
Notes
Oat alternative. If you can't have oats then you can swap them for 50g brown rice flakes and 50g buckwheat flakes and avoid oat milk as the liquid component (whole milk or another plant based milk is fine).
Grounds almonds. This recipe was tested with blanched ground almonds (often called almond flour). You could also use almond meal for a more nutty nubbly texture.
Milk. You can use oat milk as stated or whole milk or another plant-based option like almond milk or coconut milk.
Eggs. The eggs are raw so make sure to use those stamped with the Red Lion (if you are in the UK) to ensure they are safe. If you are unsure then just omit and use extra milk or even a splash of cream to reach the right consistency. The eggs used here are medium size, 60g each with shell and 50g without shell.
Maple syrup. You can substitute for your favourite sweetener. Taste to check for sweetness as you can add more maple syrup before serving. I don’t like it too sweet so you may find you want to add more.
Consistency. It's my preferred method to make the porridge initially thicker than you might like as we will adjust the consistency through using the extra milk and eggs. You can always add more milk (or even a splash of cream) to the finished porridge if you prefer it thinner. If you prefer your porridge thicker then don’t add in so much milk after cooking.
Leftover Porridge. Keep any leftovers in the refrigerator in an airtight container for up to 3 days. You can re-heat for a couple of minutes either on the hob (with an extra splash of milk) or in the microwave for a couple of minutes, stirring in the milk at the end to loosen. Or you can make Leftover Porridge Cake.
Ingredient measurements: Please note when you see ‘grams’ listed as opposed to ‘millilitres,’ or any other term of measurement, that is not incorrect. I weigh all of my ingredients, including liquids, for accuracy.
US customary measurements: These US measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups
Nutrition information: Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.
The nutrition serving is for 1 serving, assuming you are serving the whole recipe into 4 portions.
Nutrition
Calories: 328kcal | Carbohydrates: 40g | Protein: 13g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 159mg | Potassium: 315mg | Fiber: 8g | Sugar: 13g | Vitamin A: 340IU | Vitamin C: 0.1mg | Calcium: 243mg | Iron: 4mg