Chocolate Orange Baked Porridge

Baked porridge for breakfast! The recipe uses cacao powder, orange zest and orange segments (the flesh) to create a super chocolatey and citrusy breakfast. 

Substitute:

  • No oranges? Try with kiwi, clementines, pomegranate, grapefruit, plums or cherries. 
  • No maple syrup? Use honey or golden syrup instead. 
  • No cinnamon? Try with ginger powder instead. 

Prep time: 10 minutes

Cook time: 20 minutes

Total time: 30 minutes

Servings: 2

Ingredients:

1 Orange

70 g Rolled oats

1 tbsp Chia seed

1 tbsp Cocoa powder

1 tbsp Peanut butter (or any nut butter)

1 tsp Vanilla paste

½ tsp Ground cinnamon

1 tbsp Maple syrup

150 ml Milk of choice

For serving:

2 tbsp Yoghurt / Vegan yoghurt

Maple syrup

Recipe:

  1. Preheat the oven to 190 C/170 fan/5 gas mark. Zest and segment the orange.
  2. In a mixing bowl, combine the orange zest, oats, chia seeds, cocoa powder, nut butter, vanilla, cinnamon, maple syrup and milk.
  3. Mix well with a wooden spoon.
  4. Leave the mixture to thicken for 5 minutes, then mix in half of the orange segments.
  5. Pour the mixture into a small baking dish, and place the orange segments on top. 
  6. Bake for 20 minutes, and serve with a dollop of yoghurt. 
  7. Enjoy!
baked porridge in small baking dish and oddbox plate

How to store

Store in the fridge for up to 3 days. Eat cold, at room temperature or warm. 

Leftovers

The chocolate orange baked porridge would be nice served with a side of fresh fruits salad.