Chocolate Cinnamon Cranberry Porridge

Another breakfast recipe for you, although this Chocolate, Cinnamon and Cranberry Porridge is just a wee bit healthier than the Elvis Mac Muffin breakfast sandwich I brought you recently.
In fact this porridge, triple C porridge I am going to call it, hits the sweet spot, but has mostly natural ingredients.

I love porridge. I could eat it every day of the week if I had time. Sadly I only eat it on weekends when work isn’t beckoning. I know I could use instant porridge options, but they don’t quite do it for me.
I use almond milk in mine and drizzle with some light pancake syrup. This triple C variety though is even better than that. It’s sweet, spicy with the cinnamon and a bit tangy from the dried cranberries. Make sure to use unsweetened cocoa powder (or cacao if you have it).
It’s not exactly re-inventing the wheel but when I thought of adding cocoa to porridge I realised what a treat it would be.
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Chocolate Cinnamon Cranberry Porridgeby Stuart Vettese July-24-2014A healthy breakfast of porridge oats, sweetened with cocoa, cinnamon and dried cranberries Ingredients

• 40 grams porridge oats
• 250 ml almond milk (sweetened or unsweetened)
• 2 tablespoons unsweetened cocoa powder
• 1/2 teaspoon ground cinnamon
• handful dried cranberries
• to taste agave nectar

InstructionsPlace the oats in a saucepan and cover with the milk. Add the cocoa and cinnamon and a handful of cranberries. Cook over a low heat, stirring continuously, until the porridge begins to boil. Let it simmer for a minute or two until it thickens. 

 Transfer to the serving bowls and scatter with some more dried cranberries.

DetailsPrep time: 5 mins Cook time: 10 mins Total time: 15 mins Yield: 2 small bowls

It’s simple and delicious – and healthy! A great way to start your day.