Thursday, 15 May 2014

Chocolate Banana Pecan Porridge with Rye and Oats

Todays recipe tastes like dessert but is as healthy as anything. How can you say no to that? Bananas are great sources of potassium and vitamin C and dark chocolate has a high level of iron. I used Green & Blacks organic 70% chocolate, which is really good and not too sweet.

I like mixing grains. I rarely make porridge just with rye (the Rye, Walnut and Date Porridge being a delicious exception), but mixed with regular oats, rye gives the porridge a deeper, nuttier taste. I like this especially when making a sweeter porridge recipe like todays recipe.

Chocolate Banana Pecan Porridge with Rye and Oats

Cooking time: 30min (10min if pre-soaked)

Ingredients (serves 1)

1/3 cup regular oats
1/3 cup rye flakes
1/2 cup water 
1/2 cup of milk or almond milk
pinch of salt
2 pieces of dark 70% chocolate, chopped
1/2 banana, chopped
small handful of pecan nuts, chopped

Mix the rye and oat flakes, the water, milk and salt in a non-stick pan, bring it to the boil and let simmer under a lid. Mix with a wooden spoon every now and then and add a little water or milk if the porridge gets too thick to your liking or starts getting sticky. Slice the banana lengthwise into four and then chop it chocolate and pecan nuts. After about 25 minutes, move the porridge off the heat and let stand for 5 min. Mix in half the chopped banana, pecan and chocolate, pour the mix into a bowl and top with the rest. Enjoy!

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