OATMEAL BOWL WITH COCOA

2021-05-10 14:28:39

A chocolate porridge shouldn't be missing among the breakfast bowls, because there is nothing better than chocolate – every child knows it :) This time I sweetened the porridge with dates, the sweetness is very pleasant. You can garnish the breakfast bowl as you wish – today I've chosen pomegranate seeds, chocolate shavings, roasted almond flakes and a pinch of green colour – the mint leaves.

ingredients

for 2-3 people

100 g oat flakes
400 ml oat milk
10 dates (70 g)
2 tbsp cocoa
a pinch of salt (optional)

for garnish:

pomegranate seeds
chocolate (2 cubes for 1 bowl)
almond flakes
mint leaves

recipe

Pour boiling water over the dates for several minutes. Then drain the dates in a sieve.

Rinse the oat flakes in a sieve and cook them with the oat milk over medium heat for about 20 minutes.

Blend the cooked oat flakes with dates, cocoa and a pinch of salt (optional).

Put the porridge into bowls and decorate with pomegranate seeds, chocolate shavings (chopped chocolate), previously roasted almond flakes and mint leaves.

It is worth roasting more almond flakes and storing them in a jar, so that you can always have them at hand if it's needed.

If you don't want the chocolate shavings to melt, cool the blended porridge down first and then sprinkle it with the remaining ingredients. You can prepare the porridge in the evening and eat it cold for breakfast the next day.