Chocolate and Ginger Porridge Breakfast
Ingredients
- 60g jumbo oats
- 250ml plant-based milk
- 125ml boiled water
- 1 to 2 cm fresh ginger zested
- 1 tbsp cacao powder
- 1 tbsp mixed seeds
Preparation
Add all ingredients except water to a pan and stir well.
Leave to soak for as long as possible to soften the oats.
Cook slowly, stirring regularly.
As the oats thicken, add the water.
Note that jumbo oats require more water than normal oats.
Once cooked, spoon into a bowl.
Top with granola, almond butter, dark chocolate covered almonds, and cacao nibs.
