Oh you guys, I’ve been looking forward to sharing this with you! Not only because it has become my favourite snack meal/breakfast, but also due to the fact that it is a tribute to spring and all the amazing light summer meals that melts our hearts this time a year!
I’ve been spamming my Instagram pretty much with pictures of my chocolate porridge experimenting – but I am pleased to say that this version is my absolute favourite one, and in fact the healthiest, ha!
The story behind this chocolate breakfast obsession is that I started following a pretty cool surfer chick from Australia (again on Instagram, I know I am addicted). Well she keeps posting these awesome exotic looking shakes, puddings, porridges and juices – all looking really colourful and so tasty. You can imagine that I ended up craving all these wonders without a clue on how to make them. That is when I started experimenting – on a daily basis!
Normally I am not really a chocolate-breakfast kind of girl – in my world it is a bit too early to get a chocolate fix and most days I prefer an egg and toasted rye bread. But after an early workout or if the sun is really trying to impress me with warmth and sunshine – I sometimes give in and have this for breakfast! Else I can really recommend trying it as an afternoon snack, dessert or included in a brunch. This was the same feedback I got from my best friend who tried the recipe: Post running snack, yes please!
After all the test runs of these different porridge variations, some including: chia seeds, nuts, chocolate milk, cocoa nibs, avocado etc. I ended up with a perfect and cheap version using only; rolled grains, flax seed, cocoa, milk and fruit!
The procedure is pretty easy, you soak rolled grains with milk and flax seed overnight or a couple of hours. Next morning you add the rest and blend until it is smooth and creamy and serve it with fresh fruit. Sometimes I add a bit of topping as roasted coconut flakes or nuts, but really you can do whatever you want. You can even leave out the chocolate if you prefer it without and instead add a bit of spices as cardamom and vanilla and enjoy it as a raw fruit porridge.
The finished porridge keeps well in the fridge for 2-3 days as long as you store it in an airtight container. This way it becomes a perfect and easy to-go breakfast. You just arrange a portion in a jar with some fresh fruit on top the night before and bring it with you when you leave in the morning. I thought this was so good when I travelled to Copenhagen this week, a healthy and delicious breakfast on the move, yum!
Raw Chocolate Porridge
1 cup rolled grains (100 g) – I used half barley half oats
1 cup milk (250 ml)
2 Tbsp flax seed (20 g)
2 Tbsp raw cocoa powder (15 g)
1 ripe banana
1 sweet apple
Fresh fruit as; mango, berries, banana and sweet grapes
Roasted coconut flakes
1. The night before mix rolled grains with milk and flax seeds in an air tight container and let it soak in the fridge overnight, or at least for a couple of hours
2. In the morning add banana, apple and cocoa to the soaked grain mix and blend it until it has a smooth and creamy porridge texture.
3. Serve the porridge topped with fresh fruit and maybe a sprinkle of nuts and coconut flakes
The porridge contains 120 kcal pr 100 g. If you have 1/3 of the portion topped with 100 gram of fresh fruit you’ll get around 300 kcal! A perfect light and nutritious breakfast meal