I am a long-time porridge lover. In fact, my whole family are porridge devotees. We have had many a debate over porridge-making techniques and best-practice – do you pre-soak the oats? What liquid to use or what mix of liquids? Pinch of salt? Pinch of sugar? Dash of honey? Whole oats or porridge cut oats? And most importantly, how to get it super smooth and creamy.
This porridge recipe is very special. It’s definitely not an every day sort of porridge, it’s a cold-winter-day-I-need-something-deliciously-warming sort of porridge. Or lazy Sunday morning in bed porridge.
The chocolate flavour is rich and creamy (depending on how much cocoa you add) but the cherries and berries cut through that and balance it out with their sweet tartness.
Sometimes when I make this porridge I stir through some of the cherries whilst it’s cooking which is also lovely.
As an alternative to maca powder, you could also use mesquite powder to add that caramelly flavour and to pack in some more nutrients.
In terms of toppings the cherries and berries are the basic recipe, but you can mix it up add other fruit (e.g. banana, pomegranate), but toasted nuts, coconut chips and seeds are also lovely for a bit of crunch. I like to eat porridge with cold milk pourer over it, but this is a personal preference.
If you want to make this porridge recipe for more than 1 person just multiply the recipe.
- 1/2 cup organic oats
- 1 cup almond or coconut milk
- 1-2 tbsp raw cacao powder
- 1 tsp ground cinnamon
- 1 tsp honey
- 1/2 tsp maca powder
- 1/4 cup cherries (fresh, frozen or tinned)
- 1/4 cup strawberries and/or raspberries
Combine the oats, milk of your choice, cacao, cinnamon, honey and maca in a small saucepan and bring to the boil whilst stirring. Simmer for roughly 5 minutes or until smooth and creamy.
Meanwhile, pit the cherries and chop into halves along with the strawberries and/or raspberries.
Serve with cold milk, topped with berries and cherries and any other toppings you fancy.