Chocolate Porridge À La Jamie Oliver with Yogurt and Fresh Fruit
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 20 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 20 g hazelnuts
- 20 g date (s) (Medjool dates)
- 40 g oatmeal
- some bourbon vanilla powder
- 0.25 teaspoon ¼ baking cocoa, unsweetened, slightly de-oiled
- some orange peel, organic
Also:
- 200 ml plant-based drink or low-fat milk
- 1 pinch (s) cinnamon powder
- 80 g Skyr or a plant-based yourt alternative with a little vean protein powder
- 80 g fruit, fresh, e.., banana, pears or berries
Print Recipe
Pin Recipe Instructions
- Blanch the hazelnut kernels in boiling water for about 2 minutes, remove them with a slotted spoon and allow to drain. Next, roast the nuts in a pan without fat over medium heat until golden brown.
- Put the nuts with the pitted dates, half of the oat flakes, the vanilla powder and the baking cocoa powder in a blender. Grate some orange peel and finely chop everything in short intervals. Now stir in the remaining oat flakes with a spoon.
- The mixture for storage in an airtight glass, e.g., fill a jar.
- For one serving of porridge, add approx. 80 g of the mixture to a saucepan with the milk. Let simmer gently for approx. 3 minutes at medium to low temperature. Stir again and again.
- Remove the porridge from the stove and let it swell for another 5 - 10 minutes. Serve the porridge with a pinch of cinnamon, the yogurt and the fruit.
- Tip: For the chocolate porridge, it is best to make 10 times the amount for the supply. The porridge mixture will then last about 2 weeks.
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