This back-to-school breakfast recipe is so warming and delicious, it’s the perfect way to set your family up for a busy day. The classic flavour combination of chocolate and orange is a total winner, and no-one would ever guess that there is so much goodness hidden inside! This is the best porridge to eat if you want to avoid a “hangry” moment or slump mid-morning.
Tahini is rich in calcium and iron, which are two important minerals for bone health, energy and immunity. It also helps provide some protein and healthy fats to help keep blood sugars even and your tribe fuller for longer.
The raw cacao or cocoa powder contain iron and magnesium as well as polyphenols that help with gut microbiome diversity. The nutrients in the cacao helps to make it a perfect brain food to help anyone who struggles with focus and concentration.
This is easy to make gluten-free, dairy-free and vegan. It is naturally nut, egg and soya-free, and suitable from 2 years old upwards.
- 30 g Oats
- 1 tsp Flax Seed (milled)
- 120 ml Milk (of choice)
- 2 tsp Cacao Powder (or cocoa)
- 2 tsp Maple Syrup
- 3 tsp Tahini (we love runny Belazu)
- 1 Orange (zest only)
- Chocolate (drops or shavings, to serve - optional)
- In a small pan, combine the oats, flax, milk, cacao powder, maple syrup, tahini and most of the orange zest, reserving a little bit of zest to sprinkle on the top later.
- Pop the pan onto a low heat, stirring gently for around 5 minutes until the porridge is creamy and soft.
- Pour into a bowl, and top with the reserved orange zest and a few chocolate drops or shavings.
- If you’ve run out of maple syrup, then use honey.
- Gluten-free - choose gluten-free oats, or switch to buckwheat flakes or quinoa flakes
- Dairy-free - use a plant-based milk such as almond, oat or coconut
- Sesame-free – switch the tahini to almond butter or sunflower lecithin
- This stores in the fridge for up to 48 hours and can be reheated.
