DARK CHOCOLATE & PISTACHIO PORRIDGE
Dark chocolate and pistachios are a match made in heaven. This indulgent breakfast bowl is simple to make and full of decadent flavours and texture
Provided by Anna Glover
Categories Breakfast, Brunch
Time 15m
Number Of Ingredients 5
Steps:
- Heat the pistachios in a large saucepan over a medium heat for 1-2 mins until lightly golden and smelling toasted. Tip onto a plate.
- Put the Quaker Rolled Oats into the pan with the milk, cocoa, 200ml water and a small pinch of salt. Cook over a medium heat, continually stirring, for 5-6 mins until creamy and thick. Add a splash more water if you prefer a thinner porridge.
- Reserve one square of chocolate and finely chop the remaining. Stir the chopped chocolate through the porridge until melted and the oats are a deep chocolatey colour. Spoon into four bowls, and top with the toasted pistachios. Grate over the reserved chocolate and serve.
Nutrition Facts : Calories 399 calories, Fat 18 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 16 grams sugar, Fiber 6 grams fiber, Protein 16 grams protein, Sodium 0.3 milligram of sodium
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