Prep time: 2 minutes
Cook time: 10 minutes
3/4 cup milk (or almond milk)
1 cup Alison’s Pantry wholegrain oats
2 tsp cacao powder (or a good quality cocoa powder)
1 tablespoon rice malt syrup, (you can use maple syrup or honey)
1 banana, sliced
1 tsp cacao nibs
1/4 cup Alison’s Pantry Natural Macadamia Nuts, chopped
- In a medium-sized sauce pan over medium heat, bring milk to a simmer. Stir in cacao powder and rice malt syrup.
- Bring to the boil a gentle boil then reduce heat and add oats. Stir for 5 minutes or until porridge thickens
- Remove from heat and let porridge sit for 2 minutes, this will help it thicken further.
- Serve in bowls topped with banana, sprinkled with cacao nibs and macadamia nuts.