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!
Author: Bite-sized thoughts
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 tsp + 1 tsp tahini, divided
1 tbsp Choc Shot chocolate sauce or equivalent
1-2 tsp cacao nibs
Combine the oats and milk in a saucepan and simmer over medium-high heat for several minutes, stirring regularly. Add the apple, cocoa powder and 1 tsp tahini and reduce heat to medium-low. Allow to simmer for a further 2-3 minutes until thickened.
Transfer the porridge to a bowl and drizzle over the remaining tahini, chocolate sauce and cacao nibs. Top with raspberries and serve.
What are you enjoying for breakfast at the moment?