Peanut chocolate porridge with figs, coconut, and blueberries
This is my favourite breakfast option. It’s perfect on any kind of day. It’s warm; wonderful to cuddle up with in winter, but fresh and fruity enough for an Australian summer day.
1/2 cup of oats
1/4 cup of water
roughly 1/4 cup of milk (coconut, almond, fresh organic cows milk)
1 tablespoon of honey
If you can. Pre soak the oats in water the night before. This will make it easier to digest and cook even faster. In the morning put ingredients in a small saucepan on medium heat. Stirring pretty consistently. Add more milk as desired. Cook for about 10 minutes.
Peanut Chocolate Sauce
2 tablespoons of organic 100% peanuts peanut butter (make sure they don’t add anything!)
2 tablespoons of coconut oil
2 heaped tablespoons of cacao powder
2 tablespoon of honey or rice malt syrup
splash of vanilla
splash of any milk
Place ingredients in a small saucepan. Again stirring quite consistently. You can cook the oatmeal and chocolate sauce at the same time. Add more milk if it’s too thick. Once all ingredients are melted in together, it’s ready.
any sort of berry (blueberries, strawberries, raspberries)
nuts (almonds, more peanuts, hazelnuts)
Greek yoghurt, coconut yoghurt, or more milk
Pour however much chocolate sauce you want on your oatmeal (you will probably have a bit leftover for tomorrows toast, or tomorrows oatmeal). Then drown it in your topping of choice, changing it up each time.