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Chocolate and Coconut Porridge

Hoca

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Or oatmeal if you’re from that part of the world! This porridge can be sweetened to your desired level with maple syrup, honey, banana or brown sugar. It’s rich in chocolate flavour and the cocoa helps wake me up. So handy this week when I’m sans coffee.


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Who would give up coffee in times like this? This crazy girl. But for two good reasons: 1. I have been sleeping badly 2. My stomach is in struggle town so I’m redoing the gut makeover I did a couple of years ago. The gut makeover means no caffeine, sugar, grains or dairy eeek. I thought it would be easier if I switched to tea first then went caffeine free rather than doing it cold turkey. I also didn’t want to have caffeine withdrawal as something to deal with in the first week of the gut makeover.

photo3-3.jpg


So my mornings have been revolving around porridge and this chocolate number is the kind of thing that brightens my morning when I have another day at home in front of me. The coconut naturally sweetens it and the chia seeds add some extra protein to help keep me full. I usually just have a dash of maple syrup in it to sweeten as I don’t like it to be really sweet, but you do you and adjust as you please.

photo1-3.jpg


I used Koko Black cocoa this the dark rich colour. The colour of yours will depend on the type of cocoa you use, Dutch pressed will result in a darker colour.

I have only ever made porridge on a stove top as the texture is creamier and lovely. It does take longer than a microwave though so if that’s you’re preferred method use it!

This recipe serves 1 but can be easily multiplied. No need to increase the salt though.

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Serves 1

Ingredients

1/3 cup of rolled oats

1 Tbs Chia seeds

2 Tbs shredded coconut

1 heaped Tbs of cocoa powder of cacao

Generous pinch of cinnamon

1/4 tsp vanilla extract

1 cup nut or coconut milk (not canned)

Tiny Pinch of salt (if using flakes I just add a few flakes and find that’s enough.)

Maple syrup to taste

1/2 banana, sliced, to serve (can use extra to sweeten see below)

Directions

Add all dry ingredients to a small pot and stir to combine.

Add all wet ingredients and place the pot on low heat. If using banana to sweeten add a 4 or 5 slices this point

Stir constantly until the cocoa has melted into the milk. Simmer stirring occasionally for about 5 minutes or until the oats are tender and the porridge has thickened.

Serve with sliced banana and extra milk and syrup if you like.

HH. x

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The post Chocolate and Coconut Porridge first appeared on The Healthy Hunter.

Continue reading...[/

Or oatmeal if you’re from that part of the world! This porridge can be sweetened to your desired level with maple syrup, honey, banana or brown sugar. It’s rich in chocolate flavour and the cocoa helps wake me up. So handy this week when I’m sans coffee.




Who would give up coffee in times like this? This crazy girl. But for two good reasons: 1. I have been sleeping badly 2. My stomach is in struggle town so I’m redoing the gut makeover I did a couple of years ago. The gut makeover means no caffeine, sugar, grains or dairy eeek. I thought it would be easier if I switched to tea first then went caffeine free rather than doing it cold turkey. I also didn’t want to have caffeine withdrawal as something to deal with in the first week of the gut makeover.



So my mornings have been revolving around porridge and this chocolate number is the kind of thing that brightens my morning when I have another day at home in front of me. The coconut naturally sweetens it and the chia seeds add some extra protein to help keep me full. I usually just have a dash of maple syrup in it to sweeten as I don’t like it to be really sweet, but you do you and adjust as you please.



I used Koko Black cocoa this the dark rich colour. The colour of yours will depend on the type of cocoa you use, Dutch pressed will result in a darker colour.

I have only ever made porridge on a stove top as the texture is creamier and lovely. It does take longer than a microwave though so if that’s you’re preferred method use it!

This recipe serves 1 but can be easily multiplied. No need to increase the salt though.



Serves 1

Ingredients

1/3 cup of rolled oats

1 Tbs Chia seeds

2 Tbs shredded coconut

1 heaped Tbs of cocoa powder of cacao

Generous pinch of cinnamon

1/4 tsp vanilla extract

1 cup nut or coconut milk (not canned)

Tiny Pinch of salt (if using flakes I just add a few flakes and find that’s enough.)

Maple syrup to taste

1/2 banana, sliced, to serve (can use extra to sweeten see below)

Directions

Add all dry ingredients to a small pot and stir to combine.

Add all wet ingredients and place the pot on low heat. If using banana to sweeten add a 4 or 5 slices this point

Stir constantly until the cocoa has melted into the milk. Simmer stirring occasionally for about 5 minutes or until the oats are tender and the porridge has thickened.

Serve with sliced banana and extra milk and syrup if you like.

HH. x



The post [URL='https://thehealthyhunterblog.com/2020/07/16/chocolate-and-coconut-porridge/']Chocolate and Coconut Porridge
first appeared on The Healthy Hunter.url]
 
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