Mocha porridge

By Nadine Brown, Olive

Morning porridge tastes so much more exciting when you add cocoa powder, espresso, almond milk, dates and cinnamon. The perfect vegan start to the day.


Total Time: 15 minutes
Yield: serves 2-3

Ingredients

• soft light brown sugar 1 tbsp


• dark cocoa powder 2 tsp


• freshly brewed espresso 70ml


• vanilla extract 1 tsp


• porridge oats 100g


• unsweetened almond milk 500ml


• dates 3, halved and thinly sliced


• ground cinnamon ½ tsp


• dairy-free yogurt 80g


• toasted almond flakes 2 tsp


• cacao nibs 1 tsp

Method

Step 1

Put the sugar and cocoa powder in a small pan, and gradually add the espresso and vanilla, stirring until the sugar has dissolved. Bring the mixture to a gentle boil over a medium heat. Reduce the heat and simmer for 6-8 minutes or until slightly thickened and syrupy. Remove from the heat and set aside to cool slightly.

Step 2

Meanwhile, tip the oats into a medium pan and stir in the milk, dates, cinnamon and a pinch of salt. Cook over a low-medium heat for 4-5 minutes, stirring until thick and creamy.

Step 3

Divide the porridge between two bowls. Top with the yogurt, a drizzle of the mocha syrup, the almonds and cacao nibs.

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