Chocolate tahini porridge (oatmeal) with raspberries

Chocolate tahini porridge (oatmeal) with raspberries

For me, there is no better test of the weather than how frequently I am eating porridge (oatmeal to Americans). I might have it occasionally in summer, but it takes cooler days and grayer skies for me to embrace it on a regular basis.

I've had porridge four times in the last three weeks, so it's safe to say the weather is changing.

If you are struggling with the shift to autumn (or are impatiently waiting for spring to arrive) then this chocolate tahini porridge is guaranteed to lift your morning. It's about as decadent as porridge can be, but is still true to what porridge should be - nutritious and based around real food.

What made this bowl particularly delightful was having chocolate from three sources (!). I added cocoa powder to the porridge when cooking, drizzled Choc Shot over the top, and sprinkled cacao nibs over everything for good measure. This is a breakfast to satisfy in every way.

If you don't have Choc Shot sauce available, you could use another chocolate sauce, or make your own with cocoa powder, coconut oil and stevia or maple syrup. Alternatively, you could just increase the cocoa within the porridge and add syrup / sweetener of choice to the porridge itself.

You can also swap out the tahini for peanut butter or another nut butter of choice, although I do recommend the tahini: I found it worked well against the cocoa and raspberries.

Chocolate tahini porridge with raspberries

A delicious breakfast that will help you embrace cool weather!

Serves one

Vegan

Author: Bite-sized thoughts

Ingredients

  • 1/3 cup rolled oats
  • 2/3 cup non-dairy milk of choice (I used unsweetened almond)
  • 1 small apple, diced or grated (optional but I like fruit in my porridge)
  • 1 tsp cocoa powder
  • 1 tbsp Choc Shot chocolate sauce or equivalent
  • 1-2 tsp cacao nibs
Read the whole recipe on Bite-sized thoughts