Chocolate-for-Breakfast Porridge (sustainable)

Cooking Time 20 minutes 

Makes 2 servings 

Sweet bananas are a great companion to dark and hearty cacao and make for pure energy in a glass or a bowl, however you prefer. 

 Ingredients 

• 1 1/4 cups (100 g) rolled oats 

• 1 1/4 cups (300 ml) oat milk 

• 2 tablespoons raw cacao powder 

• 2 tablespoons maple syrup 

• 1 tablespoon raw almonds 

• 1 tablespoon raw hazelnuts 

• 1 banana 

• 1 tablespoon unsweetened shredded coconut 

Instructions 

1. Place the oats, milk and 3/4 cup (200 ml) water in a small pot over medium-high heat and bring to a boil. Lower the heat and put the lid on the pot askew. Simmer for about 10 minutes, stirring occasionally, until the oats are soft and thickened. 
2. Remove from the heat and stir in the cacao and maple syrup. 
3. Roughly chop the almonds and hazelnuts. Peel and slice the banana. 
4. Divide the porridge between two bowls or tall glasses and garnish with the nuts, banana, and coconut. 

Tip: This porridge also makes a great and easy dessert, or dessert for breakfast! 

Recipe from The Ultimate Vegan Breakfast Book: 80 Mouthwatering Plant-Based Recipes You’ll Want to Wake Up For © Nadine Horn and Jörg Mayer, 2016. Reprinted by permission of The Experiment. Available everywhere books are sold. theexperimentpublishing.com