Chocolate porridge is the best! It’s sweet, warm and delicious, just what we want on cold wintery mornings (or evenings!) and a perfect way to start the day. To make this porridge extra creamy, I’ve added a spoonful of coconut butter. If you’ve never tried it, you must! Coconut butter has a rich, velvety texture that tastes creamy and is amazing spread on toast, added in smoothies or simply eaten with a spoon!
The crumble topping is really easy to make and takes this dish to another level… I like to make the crumble for all different flavours of porridge, from apple and cinnamon to mixed berry and peanut butter. If there’s any left over, simply pop into a jar and use for sprinkling on top of smoothies or yoghurt.
Heres how to make my chocolate crumble oats…
You will need:
- 60g of oats
- 30g mixed nuts
- 1 tbsp of raw cacao powder
- 1 tbsp of coconut butter (I used Go Nutrition)
- 1 tbsp of maple syrup
- 250ml of milk
How to make:
Roughly chop the nuts and add to a pan with 10g of the oats. Gently toast the oats and nuts for a few minutes, making sure to stir frequently to prevent burning. When lightly brown, spoon out of the pan and set aside to cool.
Prepare the porridge by adding the remaining ingredients to the pan, simmer for 5 minutes and keep stirring until thick and creamy. Spoon into a bowl and top with the crumble and some fresh fruit. Enjoy!
Overnight oats are one of my favourite breakfasts to make, they’re so easy to mix together the night before and grab a jar of them before heading out of the door in the morning. I usually exercise at 6am and after I’ve got showered and ready for work, I simply top the oats with fresh berries and seeds and munch away while I’m sat at my desk.
There’s so many different flavour combinations that it’s no wonder overnight oats have become my staple breakfast! I like adding grated apple and cinnamon, or if I’m in a chocolate mood (more often than than not…) I’ll add a heaped teaspoon of raw cacao powder and a spoonful of peanut butter – so good!
This recipe is made with conference pears (any type will work fine though) and ground ginger for a lovely spiced ‘gingerbread’ hint. I’ve also added chia seeds for an extra protein boost and it also creates a slightly different texture compared to just using oats alone.
You will need:
- 45g of oats
- 1 tbsp of chia seeds
- 1 pear (peeled and grated)
- 1/4 tsp of ground ginger (or 1/2 tsp if you prefer a more intense spice)
- 1/2 tsp of maple syrup
- 160ml of milk (I used coconut milk from a carton)
- 1 tsp of flaxseed (optional)
Peel and grate the pear into a bowl, add the rest of the ingredients and stir until completely combined. Leave in the fridge overnight and enjoy chilled for breakfast. Top with more pear, fresh fruit and a sprinkle of flaxseed.
Breakfast is probably my favourite part of the day, especially when I’ve made it the night before and it’s ready and waiting in the fridge. It also means I can start the day knowing I’ll be full of energy and not scrambling around for snacks at 10 o’clock!
Overnight oats is one of my go-to breakfasts, it takes 5 minutes to prepare and it’s so easy to swap and change the flavours. I’m loving adding grated apple at the moment, it adds a fresh texture and taste to the creamy oats.
Layering fresh fruit with oats is a great way to add more nutrients to your breakfast, and it just so happens to look extra pretty too!
Here’s how I made it…
- 1 apple, peeled and grated
- 45g oats (gluten free if needed)
- 165ml of milk (I use coconut, almond or rice)
- 1 tbsp of ground almonds
- 100g fresh raspberries
- 1 tsp of honey or maple syrup
- 1/4 tsp of cinnamon
Peel and grate the apple into a bowl, add the rest of the ingredients except for the raspberries, honey and cinnamon (I usually put the bowl on top of the weighing scales and add everything in). Stir well until all mixed together.
Next, add the raspberries to another bowl with the honey and cinnamon. Using the back of a fork, mash the berries together until pureéd.
Layer up the oats and raspberry pureé evenly and leave in the fridge overnight. Or if you don’t want the oats to turn pink, layer it together in the morning.
Sometimes breakfast is best eaten at dinner! Especially when it’s smothered in homemade chocolate sauce… Here’s how I made it:
- 1 apple, peeled and grated
- 45g oats
- 1 tbsp of seeds
- 165ml of plant milk
- 1 tbsp of raw cacao
- 1 tbsp of almond butter
- 1-2 tbsp of water
Start by making the Bircher, peel and grate an apple in a bowl, add the oats, seeds and milk and stir together. Leave in the fridge overnight. To make the chocolate butter sauce, add the cacao, almond butter and water to a pan on low heat and melt together.