Best Cinnamon Cocoa Porridge Recipe By Tasty Recipes

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CINNAMON & COCOA PORRIDGE RECIPE BY TASTY



Cinnamon & Cocoa Porridge Recipe by Tasty image

Here's what you need: porridge oats, milk, cinnamon, good quality cocoa powder, blueberry, greek yogurt, flax seed, runny honey

Provided by Elizabeth Stewart

Yield 1 serving

Number Of Ingredients 8

1 ½ oz porridge oats
180 mL milk, (or any plant milk alternative)
2 teaspoons cinnamon
2 teaspoons good quality cocoa powder
1 handful blueberry
1 dollop greek yogurt
1 teaspoon flax seed
1 teaspoon runny honey

Steps:

  • Add the oats, cinnamon and cocoa powder to a pan and combine.
  • Then, pour over the milk and stir on a medium heat for about 5-6 minutes. If you prefer your porridge to be runnier, add a splash more milk.
  • Pour the mix into a breakfast bowl and top with a dollop of yoghurt, blueberries, a good drizzle of runny honey and a sprinkle of flax seeds. Enjoy!

Nutrition Facts : Calories 336 calories, Carbohydrate 59 grams, Fat 3 grams, Fiber 8 grams, Protein 17 grams, Sugar 31 grams

SWEET CORNMEAL PORRIDGE AS MADE BY CC PEAN RECIPE BY TASTY



Sweet Cornmeal Porridge As Made By CC Pean Recipe by Tasty image

There aren't many dishes that say breakfast quite like porridge. Whether it's the Americanized version of hominy grits, or the African Diaspora take on yellow corn, one thing's certain-whatever hunger you're experiencing will cease after a bowl of this thick, hot, belly-filling dish. Whether savory or sweet, porridge is an inexpensive, tasty, quick and satisfying dish. My version features fresh nutmeg, cinnamon, golden raisins, and condensed coconut milk, elevating this from a ho-hum dish to iconic.

Provided by CC Pean

Time 27m

Yield 4 servings

Number Of Ingredients 10

2 cups water
1 cup evaporated coconut milk
1 cinnamon stick
1 cup fine cornmeal
¼ teaspoon kosher salt
½ teaspoon vanilla extract
½ cup condensed coconut milk
¼ cup golden raisin
¼ teaspoon freshly grated nutmeg
¼ cup hot water, optional

Steps:

  • In a medium pot, combine the water, evaporated coconut milk, and cinnamon stick and bring to a boil over medium-high heat.
  • Reduce the heat to medium and pour the cornmeal mixture into the pot, whisking constantly to prevent clumps. Cook, whisking occasionally to prevent sticking, for 10-12 minutes, until the cornmeal tender and cooked through.
  • Remove the pot from the heat and stir in the salt, vanilla, condensed coconut milk, nutmeg, and raisins. If you prefer a thinner consistency, stir in up to ¼ cup hot water.
  • Serve warm.
  • Enjoy!

Nutrition Facts : Calories 203 calories, Carbohydrate 10 grams, Fat 18 grams, Fiber 0 grams, Protein 2 grams, Sugar 5 grams

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