I think that most people when waking up are craving for two things: have breakfast and, of course, coffee! There is no such thing as getting a warm and filling breakfast to start of the day, and what if I tell you that this breakfast actually combines everything that you need? Including your delightful morning coffee! Trust me, you’ll really wanna get out of bed as soon as you tried this recipe 🙂
A few months ago, I have been suspected to have gluten intolerance, which hopefully happened not to be the case. I’m a former baker’s grand-daughter, so imagine how much of a shock this has been. I literally panicked when I realised that eating bread was over, and thinking about how boring my breakfasts would be. And then, I started to realise that there are plenty of gluten-free options which are just as good and highly nutritious.
I started making porridges with organic and certified gluten-free oat, which I honestly found really boring and hated the texture. As I couldn’t really find any other breakfast alternative and seeing how trendy it was on Instagram, I persevered. I read a lot of recipes, tried to understand how to preserve the creamy texture, not to end up with the same mush as before. By the way, I hate the taste of cow milk so I always use plant-based milks to make my porridges.
As soon as I found the right quantities and cooking method, I discovered a whole new breakfast world which is so nice and flexible. Amazing thing is that you can prepare your oatmeals ahead, or overnight (no cooking) which is super convenient and eat them either warm or cold to taste. The possibilities are infinite, then very adaptable to seasonality, although this one is a good all year round basic.
With the moka porridge bowl recipe, you can definitely say goodbye to sad and tired mornings. This is a super comforting recipe that will get you up on the right foot each and every day 🙂 It also was the occasion to try some Olivieri 1882 85% chocolate which I have been gifted. I’m very picky on chocolate in general but this one was really good, full of flavours with a very fruity after-taste.
RECIPE 1 serving
Prep time: 10 minutes Cook time: 10 minutes
You will need:
- 60g oats (certified gluten-free)
- 80ml coffee (approx. an espresso cup)
- 100ml plant-based milk*
- 1 tsp unsweetened 100% cocoa powder
- 1 tsp coconut sugar (optional)
- 10 to 15g dark chocolate (Olivieri 1882 85% in this recipe)
- Chopped hazelnuts
- Plant-based milk for the foam
Start making the coffee.
In a pot, place the cocoa powder and add a drop of plant-based milk, and combine. Gradually add the milk in the pan, and combine regularly to avoid having lumps. Add the coffee and mix.
Put the pot over a low-medium heat and add the oat in it. Using a wooden spatula, keep on stirring regularly. It should get thicker after 4-5 minutes. Keep stirring until it gets a little firm but still creamy (approx. 10 minutes in total). Place in a bowl to prevent from overcooking.
Top up the porridge with some chopped hazelnuts and chocolate squares.
If you have the machine to make the milk foam, place the milk in and prepare some to top up so it reproduces well the foamy texture when having coffee.
*I used almond because I had it open but oat would also be a great fit. Avoid rice, I find it too watery for this purpose