alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Hazelnut and Cacao Porridge with Almond Butter

Serves 2 / Ready in 10 minutes

    Share

    Hazelnut and Cacao Porridge

    This may seem totally self-indulgent and just a reason to eat chocolate at breakfast, but to be honest, it’s the perfect time of the day for chocolate—or rather, its source, raw cacao. The caffeine in cacao gives you a natural high, and having caffeine at this time of day won’t disrupt your sleep patterns. It helps to boost your energy for the day ahead, so jump right into this porridge knowing your chocolate cravings will be satisfied and your circadian rhythm healthily maintained.

    Advertisement

    Hazelnut and Cacao Porridge with Almond Butter

    Ingredients

    Porridge
    • Heaped 1 cup rolled oats
    • Pinch of sea salt
    • 1 Tbsp raw cacao powder
    • 1 Tbsp vanilla extract
    • Scant 2 cups oat milk or nondairy milk of your choice, plus more if needed
    • 2 Tbsp maple syrup or date syrup (optional)
    To serve
    • Almond butter
    • Roasted hazelnuts, roughly chopped
    • Cacao nibs (optional)

    Nutrition

    Per serving:

    • calories422
    • protein11g
    • fat19g
    • carbs52g
      • sugar14g
      • fiber8g
    • sodium291mg

    Directions

    01

    Combine all ingredients for porridge in small saucepan. Place over low-medium heat and stir to combine. Slowly bring porridge to a steady simmer while stirring occasionally.

    02

    Once oats are cooked and tender, remove from heat and add a little more nondairy milk if desired.

    03

    Divide porridge between 2 breakfast bowls and serve with dollop of almond butter and sprinkling of chopped roasted hazelnuts. Top with cacao nibs for an extra caffeine hit, if desired.

    Advertisement

    Like this recipe?

    This recipe is part of the Feed your intuition collection.

    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Fruity Tofu with Sweet Potato Wedges
    Beet Falafel Burgers with Dilly Tahini Sauce

    Beet Falafel Burgers with Dilly Tahini Sauce

    If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.