Chocolate porridge à la Jamie Oliver with yogurt and fresh fruit

Ingredients for 1 servings:

• 20 g hazelnuts
• 20 g dates (Medjool dates)
• 40 g oat flakes
• some bourbon vanilla powder
• ¼ tsp baking cocoa, unsweetened, slightly deoiled
• some orange peel, organic
• 200 ml plant-based drink or low-fat milk
• 1 pinch(s) cinnamon powder
• 80 g Skyr or plant-based yogurt alternative with some vegan protein powder
• 80 g fresh fruit, e.g. banana, pears or berries

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

suitable for metatype Beta

Blanch the hazelnuts in boiling water for about 2 minutes, remove them with a slotted spoon, and let them drain. Next, roast the nuts in a dry pan over medium heat until golden brown. Place the nuts in a blender with the pitted dates, half of the oats, the vanilla powder, and the cocoa powder. Grate in a little orange zest and finely chop everything in short intervals. Stir in the remaining oats with a spoon. Store the mixture in an airtight jar, such as a preserving jar. For each serving of porridge, add about 80g of the mixture to a saucepan with the milk. Simmer gently over medium-low heat for about 3 minutes, stirring frequently. Remove the porridge from the heat and let it swell for another 5-10 minutes. Serve the porridge with a pinch of cinnamon, the yogurt, and the fruit. Tip: For the chocolate porridge, it’s best to make 10 times the amount to store. The porridge mix will then last for about 2 weeks.