This recipe makes enough for two people, or for one very hungry person.
After a particularly exhausting workout, my body craves porridge. Thick and nourishing, I know that it will keep me full for hours. In this recipe I have used a classic combo whilst indulging the child in me—you can’t beat chocolate banana!
- 1 banana
- 2 large soft dates
- 2 tsp ground cacao
- 1 cup unsweetened non dairy milk (I use almond milk)
- Water if needed
- 1/2 cup millet flakes (not millet grain)
- 1 Tbs ground flax
- Cacao nibs
- Stevia drops or granules (to taste—optional)
1. Put the banana, dates, cacao and milk in a pan.
2. Using a hand / immersion blender, blend them well. Ensure the blender does not touch the bottom as it can scuff the pan. You can tip the pan at a 45-degree angle to help with this. If you do not have a hand / immersion blender you can blend in a jug blender or food processor.
3. Stir in the millet flakes and flax. Heat and simmer for 5 minutes, stirring occasionally. Dairy free milks can absorb and/or evaporate quickly. Some do not. If your porridge is getting too thick add a little water, mix well and turn the heat down.
Note: It is a matter of personal preference if you like your porridge thick or thin, I like mine very thick and cooled slightly. For thick porridge do not add water and allow to bubble until thick. For thin porridge cook it for the 5 minutes to ensure the flakes are soft and add more water to the desired consistency.
4. Pour into a bowl and top with cacao nibs.
Nutrition information (will vary depending on which milk is used):
Calories - 585
Fat - 18 g
Carbohydrates - 104 g
Protein - 18 g