Cacao Porridge With Winter Berry Compote and No-Bake Hazelnut Granola

Jazz up those boring old oats with a chocolatey twist. Equal parts filling, nutritious and delicious, perfect for your next brunch date at home.

Recipe by Harriet Davidson

For The Oats

Serves: 1

Cook Time: 90 seconds

Ingredients:

1/3 cup wholegrain quick oats

2/3 cup unsweetened milk, dairy or plant based

1 tablespoon cacao powder

1 tablespoon maple syrup

2 tablespoons boiling water

Method:

Add the boiling water, cacao and maple syrup to small saucepan. Use a fork to mix together until the cacao is smooth

Add the milk and mix again to combine

Stir in the oats

Place the saucepan on a medium heat. Bring to a simmer, and then cook for 3-5 minutes, until the oats thicken. Stir intermittently while cooking

Serve in your favourite Styleware bowl with hazelnut granola and winter berry compote

For the No-Bake Hazelnut Granola

Serves: 4

Cook time: 5 minutes

Ingredients:

1 cup hazelnuts

1 cup almonds

1/2 cup cacao nibs

Pinch of salt

Method:

Put the nuts into a dry pan on a low heat. Watch carefully as the nuts toast, shuffling the pan gently every minute or so

When the nuts start to smell fragrant and have coloured a little, remove from the heat

Stir through the cacao nibs and the salt

Allow to cool completely before storing

For the Winter Berry Compote

Serves: 4

Cook time: 10 minutes

Ingredients:

2 cups frozen mixed berries

1/2 cup orange juice

2 tablespoons honey

Pinch of cinnamon

Method:

Place all of the ingredients into a medium-sized saucepan.

Put the saucepan on a medium heat and bring the berry mixture to a gentle simmer.

Remove the pan from the heat. Use a wooden spoon or a fork to crush the berries.

Return the compote to the heat and simmer gently for 3-5 minutes until the mixture thickens.

Allow to cool before sealing in a container. Store in the fridge for up to 5 days.

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