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Healthy Chocolate Porridge And Jamie Oliver’s SUPER FOODS, Family Classics
I’ve been having such fun with all these healthy cookbook give-away’s and recipe shares lately. Sarah Wilson’s SIMPLICIOUS included this ridiculously delicious (and refined-sugar free) Dark Chocolate Ganache Tart. I also loved interviewing Jess Sepel about her new book ‘The Healthy Life’ (and what she thinks about everything from mindful eating to the Kardashians!) and of course, the list wouldn’t be complete without the king of the kitchen himself, Mr Jamie Oliver.
I received a copy of SUPER FOOD, Family Classics from the publisher last week and have had such a happy time paging through it, not least because you can see that Jamie has poured so much sincerity and care into all the information and recipes, but also because you can tell that he had so much fun putting it all together. He even took each and every food photo himself, he wanted to be involved to that level of detail. It’s a beautiful book packed full of healthy family meals, lots of kitchen tricks and tips, and it lives up proudly to the no-mess no-fuss Jamie Oliver style that we all know and love. And on that note, here’s what just might be your new favourite breakfast quick-fix – healthy chocolate porridge that’s all dressed up with delicious fresh fruit and greek yoghurt.
GREEK YOGHURT & FRESH SEASONAL FRUIT
Quality cocoa powder creates a luxurious feeling of comforting chocolaty goodness here, but without all the sugar and saturated fat we’d get from actually adding chocolate to the mix.
Makes: 12 portions
Total time: 20 minutes
200g blanched hazelnuts
200g Medjool dates
400g porridge oats
2 teaspoons vanilla extract
3 heaped tablespoons quality cocoa powder
FOR EACH PORTION
200ml coconut water
1 heaped tablespoon Greek yoghurt
80g fresh fruit, such as raspberries, blackberries, sliced banana, grated apple and pear, segments of orange
optional: 1 pinch of ground cinnamon or quality cocoa powder
Toast the hazelnuts in a dry pan on a medium heat until golden, tossing often, then tip into a food processor. Tear the stones out of the dates and add the flesh to the processor with half the oats, the vanilla extract and cocoa powder. Finely grate in the orange zest and pulse until fine, then stir the mixture back through the rest of the oats. Pour into an airtight jar, ready to use.
When you want a portion, simply put 65g of the mixture into a saucepan with 200ml of coconut water and heat gently over a medium-low heat for 3 minutes, or until it’s the consistency that you like, stirring regularly and adding splashes of water to loosen, if needed. Serve each portion with a spoonful of Greek yoghurt and 80g of fresh fruit. It’s also nice finished with a pinch of cinnamon or a dusting of cocoa, if you like. And remember, if you up the number of portions you’re cooking at one time, simply adjust the cooking time accordingly. Chocolate porridge – how cool is that!
|Get ahead & batch it up
Make up a batch of this dry porridge mixture and it’ll keep happily for up to 2 weeks, making your brekkie routine super-easy.
1 PORTION VEG & FRUIT
Super Food Family Classics by Jamie Oliver is published by Penguin Random House
ⓒ Jamie Oliver Enterprises Limited (2016 Super Food Family Classics) Photographer: Jamie Oliver