Prep time: 2 minutes
Cook time: 10 minutes
1 3/4 cup milk (or almond milk)
1 cup Alison’s Pantry wholegrain oats
2 teaspoons cacao powder (or a good quality cocoa powder)
1 tablespoon rice malt syrup (you can use maple syrup or honey)
1 banana, sliced
1 teaspoon cacao nibs
1/4 cup Alison’s Pantry natural macadamia nuts, chopped
- In a medium sized sauce pan and over a medium heat, bring milk to a simmer. Stir in cacao powder and rice malt syrup.
- Bring to a gentle boil then reduce heat and add in 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.
This recipe was created by Julia & Libby for Alison’s Pantry