I’ve never been a huge porridge fan, even though (or maybe because) my mom made me eat porridge every morning before going to school. But when I ate breakfast at 26 Grains in London, I learned that I too can get r e a l l y excited about porridge – so much so that as soon as my fiancé and I got back home from London, we tried to replicate the amazing Banana Cacao porridge we had there. We didn’t have the exact recipe, so this one is inspired by the original 26 Grains porridge, based on our trial and error. And anyone we’ve ever served it to – whether they are prior porridge lovers or haters – has absolutely adored it.
Banana Chocolate Oat Porridge for 2:
3 dl extra fiber oats, soaked the night before in 3 dl water
Pinch of salt
1 tbsp of butter
3 dl of soy milk
3 dl of coconut milk
1 banana, sliced
3 tbsp soy yogurt flavored with coconut
2 tbsp chopped dark chocolate
2 tsp honey
1) The night before, soak the oats in 3 dl of water and a pinch of salt. The soaking will make the porridge incredibly smooth as it removes the protective layer from the oats.
2) Melt a tablespoon of butter in a pan and add the soaked grains.
3) Cook over medium heat and add the soy and coconut milk gradually as the oats start to thicken. Cook altogether 10 minutes.
4) Put the porridge into bowls, top with sliced banana, yogurt, finely chopped dark chocolate and honey.