Dark chocolate is definitely my favourite sweet treat. I love it and even though I hate to admit it I actually eat a little bit everyday. Normally I will eat a couple of squares after lunch and dinner. Therefore adding raw cacao powder to my breakfast felt a bit naughty. Although it was very yummy too. Chocolate for breakfast is the best and in this baked porridge it’s even better.
What chocolate item you do love to eat for breakfast. Let me know in the comments below and please don’t forget to like and follow me.
Equipment
- Measuring scales
- Blender
- Teaspoon
- Small baking tin or loaf tin
- Greaseproof paper
- Skewer
- Cooling rack
Ingredients
- Oats x 90g
- Almond flour protein x 60g or protein powder of your choice
- Walnuts x 30g
- Pumpkin seeds x 10g
- Sunflower seeds x 10g
- Chia seeds x 10g
- Flax seed x 10g
- Raw cacao powder x 2 tbsps
- Dried dates x 4 – 8 (optional)
- Bananas x 2 large
- Cherries x 2 handfuls
- Coconut water, water or milk of your choice x 200 – 400mls
- Ground sweet cinnamon x 1 – 2 tsp
- Ground cloves x 1/2 tsp
- Oil for the base of the pan
- Honey x 1 – 2 tsp (optional)
Method
- Put 1 handful of cherries, oats, almond flour protein powder or protein powder of your choice, cashew nuts, pumpkin seeds, sunflower seeds, chia seeds, flax seed, raw cacao powder, dried dates (stones removed, if any), bananas, coconut water, water or milk of your choice, ground sweet cinnamon into the blender.
- Blend all these ingredients together.
- Once all the ingredients are blended together pour into a large bowl with a lid.
- Store in the fridge overnight.
- The next day preheat the oven to 200°C or gas mark 6.
- Measure the baking tin and cut the greaseproof paper according to the measurements.
- Place the paper inside the tin and add a little bit of oil to the greaseproof paper on the base.
- Remove the mixture from the fridge and poor into the tin.
- Spread the mixture as evenly as possible across the base of the tin.
- Sprinkle over the rest of the cherries.
- Once the oven has preheated put the mixture into the oven and bake for about 25 – 30 minutes.
- When the porridge is gold brown on top remove from the oven.
- Put a skewer into the porridge if it comes out clean ish it’s done.
- If not put the porridge back into the oven for a further 3 – 5 minutes until it comes out clean ish.
- Take the baked porridge out of the tin.
- Put on the cooling rack and leave to cool until warm enough to eat.
- Drizzle a teaspoon of honey over the baked porridge.
- Then serve and enjoy.
Baked Choccy Cherry Protein Porridge was a delicious breakfast. It was very easy to prepare but it was a little time consuming to cook. The effort were worth the results. It is also freezable as well. All the ingredients in this dish can be put into the freezer and defrosted when you want to eat it. However you decided to eat this breakfast, as always, please enjoy. Thank you xxx
Googies Kitchen Life 