Before I have moved to London, making porridge was a bit of an effort to be honest. We do not have such a thing like porridge oats in Germany, so I basically boiled my old-fashioned oats forever (well, nearly) until they had a consistence that was at least somewhere between a very watery porridge and a … well, watery porridge. Porridge oats though, they make my life much easier!
I’m still wondering though: What is the exact difference between porridge oats and old-fashioned oats? I guess I should have conducted more research on this for this blog post, but guess what: Time is short ever since my porridge oats allow me to make my porridge within minutes, like, let’s be precise: Five at a max!
Go make it, it’s easy and fun and quick and delicious. Have a cup of matcha tea alongside the porridge – and you will feel fit as a fiddle!
Cacao superfood porridge
For two servings.
For the porridge:
100 g porridge oats
300 ml water
100 ml almond milk (or cow’s milk, or soy milk, or rice milk or whatever milk you fancy)
1 medjool date, pitted
1 teaspoon raw cacao powder
1 teaspoon maca powder (alternatively: lucuma powder)
1 teaspoon hemp seeds
1 teaspoon flax seeds
For the topping:
1 banana, sliced
Seeds of half a pomegranate
1 teaspoon of bee pollen
Sprinkle of hemp seeds (or any seeds you fancy, or nuts)
Honey to serve
Place your oats, water and milk in a small saucepan. Bring to a boil over medium heat and simmer for three to five minutes, stirring well, adding more water if necessary. Don’t worry if the porridge turns out slightly gloopy (not entirely though, it should still be easy to stir), that’s just right – after all we’re talking porridge here! 😉
Thoroughly chop the date. Stir in date, raw cacao powder, maca powder, hemp and flax seeds into your porridge.
Transfer the porridge to two breakfast bowls, top the bowls with banana slices and pomegranate seeds, and sprinkle with bee pollen and chia seeds. Drizzle with honey if desired and serve immediately.
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