The Vegan Cookbook Challenge #18: Chocolate & Hazelnut Porridge – June 2022

Hi all!

In 2020, I outlined the ins and outs of: The Vegan Cookbook Challenge! Click the title for more information.

Today I am sharing my 18th re-creation. Using a number generator, I landed on the There’s A Vegan In The House and the result was a recipe for Chocolate & Hazelnut Porridge. Check out the menu category to see my past attempts. Without further ado, let’s see how I went below.

CHOCOLATE & HAZELNUT PORRIDGE – THE RECIPE 

INGREDIENTS 

– 60g of Rolled Oats 

– 350ml of Hazelnut Milk 

– 75g of Banana, sliced

– 2 tbsp of Maple Syrup 

– 1 tbsp of Raw Cacao Powder 

– 1 tbsp of Hazelnuts, crushed

TOPPINGS 

– 1 tbsp of Hazelnuts, crushed

1 tbsp of Cacao Nibs, crushed

– 1/2 Banana, sliced

– Maple Syrup, to taste (optional)

METHOD 

1.) Put the oats, hazelnut milk, banana, maple syrup, cacao powder and hazelnuts in a saucepan over a medium heat. Bring to the boil, stirring all the time with a wooden spoon.

2.) Lower the heat and simmer for 5 minutes, stirring often, until the porridge is the consistency you like (if you like it a little runnier, add more hazelnut milk).

3.) Transfer to bowls and serve straightaway, sprinkled with the topping ingredients. Drizzle with more maple syrup if you like.

CHOCOLATE & HAZELNUT PORRIDGE – THE RESULT

After last month’s disappointing result, I was really happy to land on something so delicious and easy to make. I followed this recipe to the letter and it came out great. I would maybe add some more oats as 1/2 cup (60g) isn’t all that much but other than that, I cannot fault it. It was filling, yummy and took no time to put together. I recommend trying it for yourself.

I hope you enjoyed this post in The Vegan Cookbook Challenge! Let me know if you’ve made this dish before and have any tips on how to improve it. Thanks for reading!

Peace & Love xoxo