Cacao, hazelnut and banana porridge

Cacao, hazelnut and banana porridge

By
From
The Pip & Nut Butter Cookbook
Serves
2
Photographer
Adrian Lawrence

Don’t get mixed up when shopping for cacao. Just a pesky switch of the a and o makes a very different porridge.

Ingredients

Quantity Ingredient

For the oats

Quantity Ingredient
75g oatmeal
225ml hazelnut milk (or cow’s milk)
2 teaspoons cacao nibs
pinch salt
4 tablespoons hazelnut butter

For the topping

Quantity Ingredient
1 large banana, sliced
2 tablespoons hazelnuts, roughly chopped
2 tablespoons honey (optional)

Method

  1. Put the oatmeal and milk into a medium pan over a medium heat. Cook, stirring constantly with a wooden spoon, until bubbling, then turn down the heat and simmer, stirring, until creamy. Stir in the cacao nibs and salt, then take off the heat.
  2. Briefly stir the hazelnut butter into the porridge and divide between 2 bowls. Add the sliced banana to the top, sprinkle with the chopped hazelnuts and drizzle with honey, if you want extra sweetness.

Pip's Top Tip on porridge:

  • Make sure you use oatmeal rather than rolled oats to get a better bite and avoid it turning into school-dinner-style gloop.

    Add a pinch of salt to the oats before cooking. It works. Trust me.

    Try soaking your oats in liquid overnight and they’ll cook even more quickly in the morning.

    Or if you want to have a more oat-y flavour running through your bowl, try toasting the oats over a low heat in a dry pan for a couple minutes before cooking.
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