Healthy start to the day
Chocolate Porridge: Recipe for a creamy porridge in just ten minutes
Warm, creamy and chocolatey, the porridge is reminiscent of dessert
© Qwart / Getty Images
A creamy chocolate porridge fills you up, warms you from the inside and provides the body with plenty of nutrients. Prepared in no time at all, it forms the perfect basis for an eventful day. The recipe.
Porridge is very popular around the world. No wonder, after all, the creamy porridge not only tastes irresistibly good, but is also really healthy. There are a number of variations and recipes: whether creamy or pithy, sweet with syrup or, of course, with lots of fruit. With or without nuts, baked or steeped overnight – the possibilities are almost limitless.
Origin of the oatmeal
The word porridge dates back to the 17th century and goes back to the expression “pottage” as a modification of the French word “potage”. A soup was called “potage”. The “pot” comes from the cooking pot. Unlike the name, however, the practice is much older. Chopping or grinding grain and cooking it in a pot with water or milk has been with us humans for around 12,000 years and goes hand in hand with the evolution of mankind from nomadic hunter-gatherers to sedentary farmers. There is no exact origin of the cereal porridge. The preparation of rice porridge has been documented in China for 4,500 years, while in other regions such as South America quinoa was consumed in the form of porridge more than 3,000 years ago.
From poor man’s food to gourmet food
Porridge as we know it today goes back to the Scottish oatmeal, which is prepared by gently simmering oat flakes in water, usually with the addition of a little butter and a pinch of salt. By the way: In the 18th century, the nutritious porridge was primarily considered “poor man’s food”. The porridge, which solidified as it cooled, became thick and firm and could be eaten for several days – sliced, fried or stirred up again to form a porridge. It is all the more remarkable that the warm porridge has meanwhile worked its way up to become the absolute trend food – optically more beautiful, tastes finer and under a much better-sounding name. Gourmet restaurants in London, Paris and New York even serve variants such as oat arancini or Sacher torte porridge. The renaissance of the traditional dish cannot be stopped.
Delicious chocolate porridge in just ten minutes
What makes porridge so special, however, is not only its traditional history and changeability. The breakfast classic is nutritious, filling and provides us with plenty of energy. Oatmeal provides large amounts of fiber, thus ensuring long-lasting satiety and also aiding in digestion. They are rich in vegetable protein, numerous minerals and an amazing amount of vitamin B1 and B6, which in turn strengthens nerves and memory. Last but not least, plenty of zinc supports the immune system and ensures beautiful skin, hair and nails. Raw cocoa powder can also be called a superfood. It not only makes the porridge wonderfully chocolaty and creamy, but also provides the body with lots of vitamins, calcium, iron and, above all, magnesium. It is also rich in antioxidants, which protect cells and bodies from premature aging and damage.
In traditional Chinese medicine, a warm breakfast has long been sworn to – it is considered easier to digest and is said to benefit life energy. Since the body does not have to first heat the food to body temperature, it can process the food better. This, in turn, can alleviate digestive problems such as gas and bloating. In addition, a warm breakfast should keep you full for a long time, warm you from the inside and support the immune system – not least because a large part of the immune cells are in the intestines.
Prepared in no time
Prepared in just ten minutes, the porridge definitely belongs in the “quick but tasty” category. The oat flakes are boiled with milk, cocoa powder and a pinch of salt. Honey or agave syrup provides sweetness, but you can also use any sweetener of your choice. Then chopped dark chocolate goes into the saucepan – it melts in the warm oatmeal and ensures absolute chocolate enjoyment. There are no limits to your imagination when it comes to toppings. Banana, nut butter and cocoa nibs harmonize particularly well with the chocolate oatmeal. Also delicious: tangerines, cinnamon and walnuts for a wintry twist or berries and yoghurt for a fresh touch. Voilà, the finished porridge is steaming in front of you, waiting to be eaten. Good Appetite.
Recipe for a creamy chocolate porridge
preparation
- 300 milliliters milk/plant drink (e.g. hazelnut, oat, soy drink)
- 100 grams of rolled oats, tender
- 2 tablespoons cocoa powder, heavily de-oiled
- A pinch of salt
- 1 tablespoon honey/agave syrup
- 15 grams of dark chocolate
- Your choice of toppings: e.g. banana, nut butter, cocoa nibs
preparation
- Heat milk in a saucepan. Add the rolled oats, cocoa powder and a pinch of salt, mix well and simmer over medium heat for five minutes.
- Sweeten with honey or agave syrup.
- Roughly chop the dark chocolate, stir in and leave to swell over a low heat for five minutes.
- Pour the finished chocolate porridge into a bowl.
- Garnish with nut butter, banana and cacao nibs and serve immediately.