This cacao porridge is a warm breakfast for days when you want something filling and chocolatey. Rolled oats, plant milk, caramelized banana and Moruga 100% cacao create a creamy porridge with real cacao depth instead of a sweet cocoa-powder note.
If you want to test different origins for this recipe, compare the current range on Moruga cacao varieties.
Ingredients for 1 serving
- 0.5 cup (40 g) tender rolled oats
- 1.5 cups (360 ml) oat or rice milk
- 6-12 Drops or 1-2 squares Moruga Cacao
- 1 banana
- 1 tsp coconut oil
- 0.5 tsp cinnamon
- 1 tsp coconut blossom sugar
- 1 handful peanuts
- 1 handful toasted buckwheat
- 1 tsp peanut butter
Preparation
- Add the oats, plant milk and Moruga Cacao to a saucepan and heat slowly.
- Simmer over low to medium heat for about 10-15 minutes, stirring constantly, until the porridge is creamy.
- Meanwhile, melt the coconut oil in a pan.
- Slice the banana lengthwise, add it to the pan with coconut blossom sugar and cinnamon, and caramelize until golden brown.
- Serve the porridge with banana, peanuts, toasted buckwheat and peanut butter.
Why use 100% cacao in porridge?
Moruga Cacao contains natural cacao butter and melts directly into warm porridge. That makes the breakfast fuller and creamier than classic cocoa powder. For the difference, read ceremonial cacao vs. cocoa powder.
For getting started, use the Moruga Starter Kit. If you also want to prepare cacao as a drink, start with how to prepare Moruga Cacao. For quality transparency, see Moruga lab tests.
For buying criteria, read how to buy 100% cacao.
