Sweeten this chocolate porridge with dates for a filling breakfast to set you up for the day. Flavoured with magnesium-rich cacao, it’s full of nutrients
- 125g porridge oats
- 4 dates, stoned
- 500-600ml milk, any will work
- 1 tbsp cacao or good quality cocoa powder
- yogurt and maple syrup, to serve (optional)
- STEP 1
Blend half the oats and the dates in a food processor until you have a thick paste, adding a splash of milk to help the blades go round if necessary. Scrape the mixture into a saucepan and add the rest of the oats, 500ml milk, the cacao and a pinch of salt. Stir well and set over a low-medium heat.
- STEP 2
Stir the porridge every now and then for the next 5-10 mins, until it’s thick and creamy – add a splash more milk if you prefer a looser consistency. Serve with a dollop of yogurt and a drizzle of maple syrup, if you like.