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Warm and comforting, this easy cocoa porridge is the perfect breakfast when you want something that feels like a treat. Topped with fresh raspberries, a dollop of thick Greek yoghurt and a spoonful of our sweet, fruity Organic Raspberry Conserve, this porridge bowl is packed with flavour. Cocoa nibs and toasted flaked almonds add a satisfying crunch, making every spoonful a deliciously balanced way to start the day.
40g jumbo or small rolled oats
1 heaped tsp cocoa powder
200ml of milk, either dairy or plant-based milk
½ tsp vanilla extract
2 tbsp thick Greek yoghurt
1.5 tbsp Tiptree Organic Raspberry Conserve
½ tbsp cocoa nibs
1 tbsp flaked almonds
A handful of fresh or frozen raspberries
Add the oats, to a large microwave-safe bowl, stir in the sieved cocoa power and mix thoroughly to coat the oats in cocoa. Stir in the vanilla extract, and milk, stir well and cook on high power for 3-4 minutes, until thick and creamy, stirring halfway through. A large bowl ensures that the porridge doesn’t bubble over.
Alternatively heat the milk in a medium saucepan over a medium heat until it just boils, add the oats, cocoa powder and vanilla and simmer for around 4-5 minutes until thick and creamy, stirring all the time.
Meanwhile, toast the almonds in a dry pan over a medium heat for around 5 minutes until slightly darkened. Turn them frequently. Toasting the nuts really brings out their flavour. Leave to cool.
To assemble, pour the porridge into a breakfast bowl and top with the Greek Yoghurt and Organic Raspberry Conserve. Add the raspberries and sprinkle the cocoa nibs and flaked almonds over the top.
