Wednesday, 28 November 2018

Chocolate, Redcurrant & Cinnamon Porridge

   It's the final week of November. I can't believe it! I'm so excited! Advent on Saturday! Chocolate every day. And a marshmallow. Yes, I have two advent calendars, judge all you like, I really don't care.
   I'm being drawn more to deep and royal reds than usual - it's a festive sort of colour! I've been trying to find burgundy or deep red leggings for my winter workouts, but any I find are out of stock or not the right material, so I've decided to hold off rather than race in and hope that Fabletics come up with something on Saturday. At the end of the day, I love their products the most, so I'd rather wait and see if if they can bring out the colour I'm after.
   Anyway, here's another porridge recipe perfect for adding a dash of Christmas festivity to your morning: a spiced chocolate and redcurrant porridge. Or you can use cranberries instead...



   Full of antioxidants and amazing flavour, this is a wonderful mixture of taste and texture which is sure to wake you up, put a skip in your step and seriously supercharge your day! Perfect for mid-winter mornings! More like a dessert than a breakfast!

Ingredients
Serves 1
30g oats
20g whey protein
10g (1 tbsp) cacao
pinch cinnamon
100ml skimmed milk
100ml water
sweetener of choice
25g redcurrants or cranberries
Optional drizzle of cream for garnish
Optional cacao nibs for garnish
Optional string of redcurrants for garnish


Method
Overnight Oats
1. Thoroughly combine oats, whey, cacao and cinnamon in a bowl (or shaker bottle). Stirring all the while, add the milk, then the sweetener (or shake and pour into a bowl).

2. Leave in the fridge overnight; if you'd like it warm the next morning, add 50ml of water and microwave for 1 minute, stir, then microwave in 20-30 second bursts until desired texture. Add more water if necessary. Move on to step 4 below.

Oats on the Hob
1. Boil the water.

2. Thoroughly combine oats, whey, cacao and cinnamon in a pan. Stirring all the while, pour in the milk, then the sweetener, then the water, and bring to a boil over medium heat.

3. Reduce to a simmer and allow to thicken, about 15 minutes, stirring occasionally. Add more water if necessary.

4. Put your redcurrants (excluding the string for garnish) in a microwave proof bowl and heat for 30 seconds until the berries begin to burst.

5. Transfer your porridge to a bowl and spoon over your drizzle of cream, if using, then spoon over the warm redcurrants and sprinkle your cacao nibs. Arrange your string of redcurrants and serve!


Notes
• I used 12g cream
• I used 5g cacao nibs
• I used Pulsin premium whey
• I used Aduna super cacao


Nutrition
All of above minus additional string of redcurrants
330 cals, 8.4g fat (4.5g sat), 31.5g carbs (10g natural sugars), 8g fibre, 28.5g protein




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