John Myers
Ingredients for 2 servings:
- 150 g oat flakes, fine
- 1 liter oat milk (oat drink)
- 50 g cocoa powder, unsweetened
- 3 g gingerbread spice
- 1 g cinnamon powder
- 1 pinch of tonka bean powder
- 10 drops butter-vanilla flavoring
- 20 drops of bitter almond oil
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes
Stir the oats into 650 ml of oat milk and bring to a boil. Bring to a gentle boil, stirring constantly. Gradually add the remaining milk, stirring in the spices and cocoa powder. Tip: You may want to stir the cocoa powder into some of the milk first to prevent it from clumping. Continue stirring while simmering gently until the desired consistency is reached. Add a little more water if necessary. This porridge tastes best warm. I like it best with a thick, creamy consistency. Then it tastes like warm, moist chocolate cake. Approx. 500 kcal per serving.
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