It’s International Porridge Day and Chocolate Week (I know it’s hard to believe that it’s even a thing), but you know what chocolate and porridge are one of my favourite pleasures in life. Ever since I was a kid I always hated cold cereal I know that sounds like the strangest thing ever, but I just could ever get into it. Porridge however has been a staple in my diet for many years and I think it could be something to do with my Scottish blood… Porridge is the perfect warming breakfast on those crisp and rainy mornings that make you feel feel warm and cozy for a few minutes before the mad rush out the door in the morning.
A massive inspiration of mine is Alex Hely-Hutchinson , she has created a porridge empire that she has named “26 Grains” which is showcased in her beautiful café tucked away in Neal’s Yard, London. Alex is passionate about creating delicious and wholesome porridge and grain dishes that are far from anything that you would throw together in the morning. I haven’t been to her café yet but am extremely excited to go next month when I visit London. Alex is an inspiration of mine because her idea is so incredibly unique and she has pursued something that she loves which is the key to happiness and success usually follows; which in Alex’s case it has! Anyone who is doing what they love and is spreading a positive message is always someone I admire. If you are interested in amazing porridge like her nordic pear, bircher muesli, hazelnut butter, and more you should check out the café (if in London) and she also has wrote a cookbook called “26 Grains”.
Now onto the recipe and enough about porridge for the day!
Chocolate Hazelnut Porridge:
You Will Need:
- 1 cup quick porridge oats
- 2 Tbsp cacao powder
- pinch salt
- 1 cup water
- 1 cup almond milk (if you can get hazelnut milk it would taste even better)
- 2 Tbsp maple syrup (this is a must where the cacao is bitter!)
- 1/4 cup hazelnuts (halved)
- In a saucepan over low-medium heat add the oats, cacao powder, salt, almond milk, and water.
- Stir consistently until the porridge comes together (do not let it boil!).
- Serve between to bowls and top with maple syrup and hazelnuts.