Stir up a bowl of mocha porridge, then check out our chocolate quinoa porridge, berry and nut butter porridge and more porridge topping ideas.
Ingredients
- soft light brown sugar 1 tbsp
- dark cocoa powder 2 tsp
- freshly brewed espresso 70ml
- vanilla extract 1 tsp
- porridge oats 100g
- unsweetened almond milk 500ml
- dates 3, halved and thinly sliced
- ground cinnamon ½ tsp
- dairy-free yogurt 80g
- toasted almond flakes 2 tsp
- cacao nibs 1 tsp
Method
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Step 1
Put the sugar and cocoa powder in a small pan, and gradually add the espresso and vanilla, stirring until the sugar has dissolved. Bring the mixture to a gentle boil over a medium heat. Reduce the heat and simmer for 6-8 minutes or until slightly thickened and syrupy. Remove from the heat and set aside to cool slightly.
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Step 2
Meanwhile, tip the oats into a medium pan and stir in the milk, dates, cinnamon and a pinch of salt. Cook over a low-medium heat for 4-5 minutes, stirring until thick and creamy.
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Step 3
Divide the porridge between two bowls. Top with the yogurt, a drizzle of the mocha syrup, the almonds and cacao nibs.
Nadine Brown is a recipe writer and food editor with six years’ experience writing healthy recipes. There’s always an interesting, nourishing bowl of food at her table. Find her on Instagram @n0sh17.
Discover more porridge topping ideas
Nutritional Information
- Kcals 357
- Fat 11.4g
- Saturates 2.5g
- Carbs 49.2g
- Sugars 14.7g
- Fibre 6.6g
- Protein 10.2g
- Salt 0.5g
