Chocolate & raspberry porridge

Ingredients

• 40 goats
• 15almonds
• 125 graspberries
• 240 ml (1 cup)almond milk
• 11 gcocoa powder

Instructions

1. 1

   Combine oats and milk

   Put the oats and almond milk in a saucepan.

2. 2

   Simmer the porridge

   Bring the mixture to a boil, then simmer for 5 minutes, until it thickens.

3. 3

   Stir as it cooks

   Stir regularly, adding a little water if needed.

4. 4

   Add cocoa and berries

   Stir the cocoa powder and raspberries into the saucepan.

5. 5

   Serve with almonds

   Serve the porridge topped with the almonds.

What is chocolate and raspberry porridge?

Porridge is a familiar oat-based breakfast, cooked with liquid until the oats soften and thicken. This version gives the simple bowl a chocolate note with cocoa and a bright, tangy contrast from raspberries.

The combination draws on the popular pairing of chocolate and berries rather than one specific regional tradition. Almond milk keeps the recipe dairy-free, while whole almonds add crunch at the end.

Nutrition and macros by portion

The nutrition label shows one serving as written: 375 calories, 0g protein, 0g carbs, 0g fat.

The oats and raspberries contribute most of the carbohydrates, while the almonds and almond milk provide some of the fat; the recipe also includes cocoa. To make the meal more balanced, serve it with a protein-rich food such as yoghurt or an egg.

The key ingredients

Oats: they provide the body of the porridge and thicken as they simmer. Stirring helps them cook evenly and keeps the mixture from sticking.

Cocoa and raspberries: cocoa brings a deep, slightly bitter flavour, while the berries add freshness and soft fruitiness. Stir them in together near the end, as the method directs.

Almonds: these are added on top just before serving, so they retain their texture against the soft porridge.

Getting the texture right

A gentle simmer gives the oats time to absorb the almond milk and become creamy. The porridge is ready when it has thickened after about 5 minutes.

Stir regularly as it cooks. If it becomes thicker than you like before the oats are ready, add a little water, as specified in the method.

When to add the cocoa

The cocoa goes into the saucepan with the raspberries after the oats have simmered. Stir thoroughly so the cocoa disperses through the porridge rather than sitting in dry pockets.

The berries will soften as you stir them in, giving the bowl a fruitier flavour. Keep the almonds back for the topping so they stay crunchy.

A quick breakfast

The stated total time is 10 minutes, including the 5-minute simmer. Gather and measure the ingredients before you start so they are ready to add at each stage.

This is a single-serving recipe, best served as soon as it is made while the porridge is warm and the almond topping still has its bite.

What to serve with it

The bowl already combines oats, fruit and nuts, so it can be served on its own for breakfast. If you want something alongside, pair it with a drink of your choice.

For a more substantial meal, serve a larger portion of the porridge rather than changing the cooking method.

Recipe notes & tips

• Use a saucepan large enough to stir the porridge without spilling.
• Stir regularly during the simmer to help the oats cook evenly.
• Add water a little at a time if the mixture thickens too quickly.
• Stir the cocoa in well to avoid dry clumps.
• Keep the almonds whole or roughly chop them for a different topping texture.

Variations

• Use fresh berries: stir them in at the same stage as the raspberries.
• Try another nut: replace the almonds with chopped hazelnuts or walnuts.
• Add a pinch of spice: mix cinnamon into the cocoa for a gently spiced bowl.
• Make it dairy-based: use cow’s milk instead of almond milk.
• Boost the fruit: add a few extra raspberries on top when serving.

Common mistakes to avoid

• Boiling too vigorously: lower the heat to a simmer so the porridge can thicken without bubbling over.
• Leaving it unstirred: stir regularly to stop the oats catching on the bottom of the pan.
• Adding too much water: use only a little at a time so the porridge does not become thin.
• Adding cocoa without mixing: stir thoroughly so it blends into the oats.
• Adding almonds too early: use them as the final topping to preserve their crunch.

How to store

For the best texture, eat the porridge soon after cooking. If you have leftovers, cool them promptly, store covered in the fridge for up to 2 days and reheat gently in a saucepan with a splash of water or almond milk, stirring until hot.

Frequently asked questions