Dark chocolate & pistachio porridge
- Preparation and cooking time
- 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
- 2 tbsp chopped pistachios
- 160g Quaker Rolled Oats
- 1 litre semi-skimmed milk
- 1 tbsp cocoa , sieved
- 50g dark chocolate
- 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.
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.