Threesome of Oatmeal, Millet flakes and Cacao
This Chocolate Porridge recipe is probably not the best you will find. But the second best! And there is not even chocolate in there, but a low-fat cacao powder. I used date sugar and coconut sugar instead of refined sugar as a sweetener. I absolutely love this recipe. It’s chocolatey with a hint of vanilla bean, and it’s super creamy. And I love how it looks like when combined with strawberries or pomegranate seeds.
For the picture above I used my new coconut bowl for the very first time. It’s much smaller than my regular bowl, but it’s a perfect serving size. And I love the idea of re-using something that would have been discarded otherwise. Did you know that billions of coconut shells are burned each year because there is no use for it? And these bowls are beautiful! Every single one is shaped and colored differently.
This post is not sponsored by the way. Just my personal opinion! If you are using a coconut bowl for this porridge, allow your oatmeal to cool a bit to prevent your coconut shell from cracking.
Do you see how creamy this Porridge is? You could use a bit more plant milk if you want it even more liquidly. But for me the consistency is perfect. Why do I not use chocolate for this porridge? It would be easy to throw a bar of dark chocolate into the pot and let it melt. But it wouldn’t be low-fat anymore, and I always try to go for a low-fat version of popular recipes. For all my recipes on this blog, I use a de-oiled cacao powder with about 10 g fat / 100 g. Regular cacao powder used for baking contains 20% fat and is much more bitter. Not for my bud tastes! And not for my waistline!
I eat Chocolate Porridge more often when it’s cold outside, but I also like to eat it during summer and autumn once in a while. Some of my favorite pictures are taken in September and October when the hydrangea starts to bloom and rose hips are getting ripe. Both of them are not edible (though you can cook a tea from rose hips) but are so beautiful as decoration.
I am using date sugar and coconut sugar in this recipe. Date sugar is just ground dates. It’s the healthiest of all sweeteners because it’s made from dried fruits only. Coconut sugar is produced from the flower buds of the coconut palm. It’s not the same as palm sugar, which is made from the sap of the stem of date palms. Date sugar and coconut sugar are not overly sweet and match each other perfectly.
The second best Chocolate Porridge
- 1.5 cup oat milk
- 1/2 tbsp cocoa powder de-oiled (10% fat)
- 1/2 cup oatmeal gluten-free
- 1/4 cup millet flakes
- 1 tbsp date sugar
- 1 tbsp coconut sgar
- 1/2 cup strawberries or
- 1/4 cup pomegranate jewels
- edible flowers
- Bring oat milk to the boil.
- In the meanwhile, mix cocoa powder with 1 tbsp water.
- Add cocoa mix to the boiling oat milk. Reduce heat immediately.
- Add oatmeal and millet flakes and simmer on low heat until creamy, stirring constantly.
- Add date sugar and coconut sugar and stir well.
- Revome from heat and transfer to a bowl.
- Add fresh pomegranate seeds or strawberries and decorate with edible flowers.
If you use a coconut bowl, allow your porridge too cool a bit to prevent your coconut shell from cracking.
What about you? Do you love chocolate? How do you satisfy your cravings? Let me know in the comments below! I would love to hear from you 😘😘.