Dark chocolate & pistachio porridge
Serves 4
Easy
Prep:
Cook:
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
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- 2 tbsp chopped pistachios
- 160g Quaker Rolled Oats
- 1 litre semi-skimmed milk
- 1 tbsp cocoasieved
- 50g dark chocolate
Nutrition: per serving
- kcal399
- fat18g
- saturates7g
- carbs41g
- sugars16g
- fibre6g
- protein16g
- salt0.3g
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.
