Chocolate & pistachio porridge in bowl

Dark chocolate & pistachio porridge

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Dark chocolate and pistachios are a match made in heaven. This indulgent breakfast bowl is simple to make and full of decadent flavours and texture
 

  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal399
fat18g
saturates7g
carbs41g
sugars16g
fibre6g
protein16g
salt0.3g
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Ingredients

  • 2 tbsp chopped pistachios
  • 160g Quaker Rolled Oats
  • 1 litre semi-skimmed milk
  • 1 tbsp cocoa , sieved
  • 50g dark chocolate

Method

  • STEP 1

    Heat the pistachios in a large saucepan over a medium heat for 1-2 mins until lightly golden and smelling toasted. Tip onto a plate. 
     

  • STEP 2

    Put the Quaker Rolled Oats into the pan with the milk, cocoa, 200ml water and a small pinch of salt. Cook over a medium heat, continually stirring, for 5-6 mins until creamy and thick. Add a splash more water if you prefer a thinner porridge.

  • STEP 3

    Reserve one square of chocolate and finely chop the remaining. Stir the chopped chocolate through the porridge until melted and the oats are a deep chocolatey colour. Spoon into four bowls, and top with the toasted pistachios. Grate over the reserved chocolate and serve. 
     

RECIPE TIPS
TYPES OF CHOCOLATE

Any chocolate works well in this porridge – add milk chocolate for extra sweetness, or even white chocolate if you fancy. Cocoa is a great stand-by ingredient for adding chocolatey notes and a deep rich colour.  

Goes well with

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    Rating: 5 out of 5.1 rating
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