Chocolate porridge isn’t a huge departure from my favorite breakfast back home, but the differences reflect the different environments. Back home, I have a Vitamix so I can blend in spinach and other things like chia and flax. Here, there’s no blender. Back home, our mornings are a rush to get out the door so I like to have my breakfast ready to eat. Here, our work and school days don’t start until after lunch so mornings are more relaxed. Back home, we let the dog get his energy out by opening the door to our fenced-in backyard. Here, the fenced-in “yard” is made of stone so I take the dog out for a mile long walk before breakfast.
As a result, I have time to make my breakfast in the morning, and I want something warm after coming back inside from walking the dog in the brisk autumn air. Since this is my go-to Cotswolds breakfast, I’m calling it chocolate porridge because porridge is British for oatmeal 😉.
A note on ingredients: In the US, I’ve seen Irish porridge oats, but quick-cooking oats are a close enough substitute. I always buy organic because oats test very high for glyphosate. One Degree Organics is my favorite brand because their oats are sprouted, organic and tested for glyphosate.
Chocolate Porridge Ingredients
- 1/3 cup porridge oats (see note above)
- 2/3 cup milk of choice (I like unsweetened organic soy/soya)
- 1 scoop Sakara metabolism powder (can substitute cacao powder)
- Pinch of sea salt
- Cinnamon to taste
- 1 packet stevia (optional)
Combine all the ingredients in a small saucepan on high heat. Stir until boiling, and reduce heat. Continue to stir until porridge is at desired consistency. Add more milk if needed.
Enjoy as is, or top with anything you like, such as coconut yogurt, banana, almond butter, etc.