It’s time to start your winter mornings with a little touch of Christmas luxury! This Baked Chocolate and Chestnut Porridge is rich, creamy, and full of festive flavour. It’s perfect for cosy breakfasts or a comforting holiday brunch. With the warmth of oats, smooth chocolate, and the nutty sweetness of chestnuts, this recipe is a delicious way to kick off the day during the 24 Days of Christmas. Below is a video and recipe for you.
What do you enjoy eating for breakfast during the festive season? Let me know in the comments below and please don’t forget to like and follow me.
Serves 2
Equipment
- Sharp knife
- Chopping board
- Large mixing bowl
- Fork
- Teaspoon
- Baking tin or loaf tin
- Grease proof paper
Ingredients
- Gluten free porridge x 90g
- Cooked chestnuts x 50g
- Sunflower seeds x 2 – 4 tsp
- Chia seeds x 2 – 4 tsp
- Ground cinnamon sweet or ground cinnamon x 2 tsps
- Ground ginger x 1 tsp
- Ground cloves x 1 tsp
- Protein powder x 60g (or 2 scoops of your choice)
- Raw cacao powder x 2 tsps
- Dates x 2
- Milk x 400ml
- Mixed berries x 2 large handfuls
- Honey x 2 tbsp plus extra for the top
- Eggs x 2
- Coconut water, milk (your choice) or milk x 400mls
- Bananas x 1 ripe
Method
- Start by peeling the banana and mashing it with the fork in the mixing bowl.
- Now add the eggs and honey.
- Mix these ingredients together.
- Chop the chestnuts and add these into the mixture.
- Next add in the oats, chia seeds, sunflower seeds, ground sweet cinnamon, ground ginger, ground cloves, protein powder and raw cacao or cocoa powder.
- Pour over the coconut water or milk or water.
- Now mix these ingredients together until it forms a cake batter.
- Add in the mixed berries and stir these ingredients into the mixture.
- Once all the ingredients are well combined set to one side.
- Cut a piece of grease proof paper big enough to fill the loaf tin of baking tray.
- Scrunch the paper between your hands.
- Add a little oil to the base and the sides of the tin.
- Place the paper in and add more oil to the base and sides of the paper.
- Now pour the mixture into the baking tray and spread across the base as evenly as possible.
- This is optional but you can store the mixture in the fridge overnight.
- Then the next day preheat the oven to 180°.
- Once the oven is hot put the mixture in and cook for around 20 – 25 minutes or until golden brown on top.
- Finally remove from the oven and leave to cool.
- Cut into two to four portions.
- Drizzle honey over the top serve and enjoy.
There’s nothing better than a warm, chocolatey breakfast that tastes like dessert but feels wholesome enough for everyday enjoyment! I hope this Baked Chocolate and Chestnut Porridge brings a little festive magic to your mornings. Stay tuned for more comforting recipes as we continue through the 24 Days of Christmas!
Googies Kitchen Life 