More of a flavour combination than a recipe but I thought I would post it as molten chocolate and warm spices are delicious with creamy oats porridge. The chocolate is added in a small amount and as there is little other sweetening, it contributes to the taste and texture without making the porridge too rich to enjoy for breakfast. Try to use very dark chocolate (with at least 70% cocoa solids; I usually use chocolate with 85% cocoa solids) to ensure a strong chocolate flavour.
Servings:1
Ingredients
3/4 cup rolled/porridge oats
3/4 cup milk (see note)
1/2 cup water
1-2 squares of bitter dark chocolate (depending on size of squares and preference)
1/2 teaspoon cinnamon powder
a pinch of granulated sugar (see note)
Nutmeg to grate freshly
Method
Mix the oats, milk and water in a pan and heat over a medium heat, stirring constantly until the mixture is thick and the oats have swelled and softened. If it becomes too thick early on, add more water and/or milk and continue to cook. Transfer the cooked porridge into a serving bowl. Grate the chocolate evenly on top of the oats and sprinkle on the cinnamon and sugar. Grate the nutmeg about 10 times. Serve immediately.
NOTE:
I usually use non-dairy hazelnut or almond milk as they complement the nutty flavour of the oats. These milks are lightly sweetened but if using unsweetened milk add about 1/2 -1 teaspoon sugar. I do not add any other sweetening except for the pinch of sugar, whose purpose is to provide a crunchy texture rather than sweetness. If using sugar make sure it is granulated. Generally I use Demarara sugar. Instead of sugar you could also sprinkle on 1-2 teaspoons of finely chopped roasted almonds or other nuts. Another variation I have sometimes tried is to stir in about a tablespoon of nut butter (I have used almond and cashew nut butters). This is tasty but I think makes the porridge more of a dessert and find it too rich to eat as a large portion for breakfast.
Servings:1
Ingredients
3/4 cup rolled/porridge oats
3/4 cup milk (see note)
1/2 cup water
1-2 squares of bitter dark chocolate (depending on size of squares and preference)
1/2 teaspoon cinnamon powder
a pinch of granulated sugar (see note)
Nutmeg to grate freshly
Method
Mix the oats, milk and water in a pan and heat over a medium heat, stirring constantly until the mixture is thick and the oats have swelled and softened. If it becomes too thick early on, add more water and/or milk and continue to cook. Transfer the cooked porridge into a serving bowl. Grate the chocolate evenly on top of the oats and sprinkle on the cinnamon and sugar. Grate the nutmeg about 10 times. Serve immediately.
NOTE:
I usually use non-dairy hazelnut or almond milk as they complement the nutty flavour of the oats. These milks are lightly sweetened but if using unsweetened milk add about 1/2 -1 teaspoon sugar. I do not add any other sweetening except for the pinch of sugar, whose purpose is to provide a crunchy texture rather than sweetness. If using sugar make sure it is granulated. Generally I use Demarara sugar. Instead of sugar you could also sprinkle on 1-2 teaspoons of finely chopped roasted almonds or other nuts. Another variation I have sometimes tried is to stir in about a tablespoon of nut butter (I have used almond and cashew nut butters). This is tasty but I think makes the porridge more of a dessert and find it too rich to eat as a large portion for breakfast.
Looks very attractive
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