Chocolate Orange Porridge
I always make my porridge with a mixture of water and plant based milk, but on its own, it can be bland and watery, so I add a ripe mashed banana at the beginning and what a difference that makes, I urge our to try it the next time you make an kind of warm oatmeal. I also like to add ground flaxseed, this adds to the nutritional value, especially the fibre content, and grinding flax is a must, if eaten whole our bodies won’t get their full benefit as the had outer shell make them so had to digest. Lastly, as well as using honey, coconut sugar or maple to sweeten, I always add a tiny bit of sea or Himalayan pink salt, this really brings out the flavour!
- 1 cup oats
- 2 tbsp ground golden flaxseeds
- 1 cup water
- 2/3 tsp sweetener
- 1 large
- 1 ripe mashed banana
- a few drops of organic orange oil
- 1 tsp baobab
- a pinch of good quality salt
- 3 - 4 almonds
- 1 square of good quality dark chocolate
- Firstly grate the rind of half an orange and juice 1 whole small or half a large one, and segment the rest, removing skins and any visible pith. Roughly chop the chocolate into small fine shavings and set aside along with the segments and a little of the rind.
- To a pan add all but the chocolate, almonds and orange segments and simmer on a low heat whilst stirring constantly, you may need to add more nut/oat milk or water as you go if it becomes too dry, keep testing the oats until you are happy that the are cooked, at this point add more sweetener of choice if needed.
- Add to a bowl and immediately top with the orange segments, almonds, sprinkle over a little rind and chocolate shavings (I may or may not have added a little more after I took this shot… oops, but it really makes this dish when you swirl in the melting chocolate).