Oats are such an incredible breakfast, but can sometimes get a bit boring and samey. So, I like to throw in some chocolate to take a normal breakfast dish feel a bit more like a luxurious treat!
Jump to RecipeThe best part is, it hardly takes an extra time to make, and makes for a satisfying and energy filled breakfast. I personally have oats for breakfast most days (even in the summer!), so am always on the lookout for ideas to bring in different flavours. I like to throw on a load of fruit, and drizzle with maple syrup for some extra deliciousness.
What’s inside?
Porridge Oats
Just standard, regular porridge oats. I like these because they’re quick, easy, and nice and cheap too. You could totally use jumbo oats or rolled oats instead, but this may increase the cooking time slightly, so be sure to check the instructions on the pack!
Oat Milk
Yeah, a double helping of oats! Oat milk is my favourite plant based milk, and works so well here to help get the oats extra creamy. You could whatever milk you prefer. Porridge can be made with just water, or a mix of water and milk, but I prefer to use just milk as I love how much creamier it makes the end result
Dark Chocolate
I’ve tried it with a plant based milk chocolate before, and although it was nice enough, it really didn’t give it the rich chocolate taste I was looking for. The chocolate I use is 54.5%, and comes in callets which can be dropped straight into the cooked porridge. But feel free to use any percentage you want, but do be aware that you may want to add a little extra syrup if you use a particularly high percentage. If using chocolate from a bar, give it a good chop up first to make sure it melts evenly! I’ve not tried this with cocoa powder, as I’m already in love with using real choc!
Maple syrup
Although, I imagine any sweetener would work just as well. I use 1tbsp as a guide, but be sure to test before serving to make sure it’s got the desired taste – if you use a higher percentage chocolate, you may want to add in a little more!
Toppings
You could use any toppings you wanted really! Extra chocolate, any fruit you choose, maybe even some hazelnuts or almonds! Your options are limitless and can be easily tailored to your personal preference. I use a chopped banana and a handful of frozen berries, straight from the freezer – I love the extra crunch they provide! A drizzle of extra maple syrup is also wonderful!
If you’re looking for a way to dress up a fairly normal breakfast, this is the recipe for you! Oats are such a fantastic breakfast food to give you energy for the day, and the addition of chocolate just makes it feel a little bit more luxurious. If you give this a go, I’d love to see it! Please do tag me on your Instagram posts or stories if you give try it out!
A rich and decadent Chocolatey porridge, for a breakfast treat that's ready in no time!
- 50 g Porridge Oats
- 250 ml Oat milk
- 30 g Dark chocolate
- 1 tbsp Maple syrup, or more to taste
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If using chocolate from a bar, finely chop it up and set it aside. If you're using callets (like I did here!), weigh them out and set them aside.
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Put the oats and the oat milk into a microwave safe bowl, and give it a good mix to ensure there's no clumps of oats
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Microwave for 2 minutes. Take it out, give it a good stir to ensure it's all cooking evenly, and then put it back in the microwave for a further 2-2 1/2 minutes, ensuring they're fully cooked.
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Take the oats out of the microwave, and whilst still pipping hot, add in the chocolate and maple syrup. Give it all a good stir. The heat from within the porridge will quickly melt the chocolate, so make sure you get it evenly mixed! Give it a quick check, and add any extra maple syrup if you wanted a touch more sweetness.
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Transfer to your serving bowl, and top with your toppings of choice – I always opt for a chopped banana, a handful of frozen berries, and an extra drizzle of maple syrup. Enjoy!
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Mix the oats and the milk together in a medium saucepan, and place over a medium heat.
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Once the oats start to boil, reduce the heat slightly to medium-low, and simmer for 4-5 minutes, stiring constantly with a wooden spoon, until the oats are fully cooked and the mixture has thickened nicely.
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Take it off the heat, and add in the chocolate and maple syrup. Give it a good stir to allow the heat from the porridge to melt the chocolate, and make sure it's evenly mixed in. Give it a quick check, and add any extra maple syrup if you wanted a touch of more sweetness.
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Transfer to your serving bowl, and top with your toppings of choice – I always opt for a chopped banana, a handful of frozen berries, and an extra drizzle of maple syrup. Enjoy!
This recipe is for using regular porridge oats. If you’re using jumbo or rolled oats, this may increase the cooking times by a minute or 2, so be sure to check the instructions on the packet!
I use a 54.5% dark chocolate, so if you use a higher cocoa percentage you may need to add a little extra syrup. Be sure to test it before serving it!
Top this however you like – I always opt for chopped bananas and frozen berries, and an extra swirl of maple syrup.
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