This simple recipe for richly flavoured Chocolate Raspberry Porridge (Stovetop Oatmeal) is certain to become your new family favourite breakfast. It is smooth, creamy, and deliciously chocolatey. We use whole grain, old-fashioned rolled oats as a base and top the porridge with fresh raspberries, raspberry jam, yoghurt and flaked almonds. It is warm and comforting, quickly and easily made.
Why You’ll Love This Recipe:
- This is a warm, comforting breakfast that can be made quickly – perfect for busy mornings.
- It is made from simple, nutritious ingredients which are readily available.
- The Porridge is rich and creamy with chocolate flavour and works so well with the fresh, tart raspberries.
- For a dairy-free, vegan option, use the milk and yoghurt of your choice.
- There is a gluten-free option by using the appropriate rolled oats.
Recipe Inspiration: I love to start the day with oats, and chocolate for breakfast? Yes, please! Be it my Baked Chocolate Oatmeal, Chocolate Overnight Oats or this Chocolate Raspberry Porridge, I am always looking forward to morning time!
Ingredients and Substitutions:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
- Rolled oats – we use old-fashioned rolled oats for this recipe. They are a budget-friendly whole grain.
- Milk – use the milk of your choice be it dairy or an alternative.
- Maple syrup – we use a small amount of pure maple syrup to sweeten the porridge. You could use honey if you prefer.
- Salt – a small amount of coarse sea salt boosts the flavours in the porridge.
- Vanilla extract – for the best flavour, use vanilla which is naturally extracted from the vanilla bean and not artificially flavoured.
- Raw cacao powder – is made from minimally processed cocoa beans and is, in essence, chocolate in its purest form.
- Ground cinnamon – adds warmth and additional flavour.
- Raspberries – fresh ideally, but defrosted frozen raspberries work fine also.
- Raspberry jam – adds an additional amount of sweetness and beautiful raspberry flavour. I use my homemade Raspberry Jam.
- Flaked almonds – add a little crunch to the porridge. You could also use chopped roasted almonds or another nut of your choice, or opt for a nut free option.
- Greek yoghurt – or coconut yoghurt, for a little additional creaminess and tartness.
Variations:
Extra chocolate – some shaved dark chocolate over the top to serve would be lovely.
Spices – a little grated nutmeg would also be delicious.
How To Make Chocolate Raspberry Porridge:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
1 – Add your ingredients to a saucepan:
Add all the ingredients to a small saucepan and whisk well to combine the cacao powder.
Over a medium-low heat, bring the mixture to a gentle simmer.
2 – Cook the porridge:
Simmer, stirring frequently to ensure the oats don’t stick to the bottom of the saucepan.
Serve immediately with toppings of your choice.
Hint: adjust the sweetness level to your liking. Because of the toppings, we only add a small amount of maple syrup to the porridge mixture, but more can be added to taste.
Tips for Success, Storage and FAQs:
Whilst the porridge is at is best when freshly cooked, if you do have some leftover, you can store it in an airtight container in the fridge for up to 3 days. It will thicken on standing so to reheat on the stovetop or in the microwave you will need to add some extra milk.
We prefer to cook porridge on the stovetop as you will get a creamier result, but you can cook it in a microwave if you prefer. To microwave, place all the ingredients in a suitable bowl, stir well to combine, and heat at 30 second intervals, stirring each time. Repeat as necessary until the porridge just comes to the boil and is cooked. Depending on the power of your microwave, it will take about 2 minutes. Carefully remove the bowl from the microwave, stir well and serve.
You can certainly use water instead of milk if you prefer or use half water and half milk. However, using milk gives the porridge a creamier, richer texture.
There are differing views on this subject, depending on where you live in the world. For Australian residents, Coeliac Australia provides a great resource on this topic. Always be sure to read the labels and consult with a health professional if you are unsure.
Top Tip:
For the best result, always ensure that your ingredients are of good quality. If you haven’t used rolled oats for a while, check that they are in date, as they can become rancid.
Serving Suggestions:
This healthy, delicious Chocolate Raspberry Porridge is quickly and easily made and is a great way to start the day. It is warm and comforting and will leave you satisfied. Enjoy the porridge as it is or add toppings to suit your taste. We recommend:
- Raspberry Jam, fresh raspberries and flaked almonds.
- Sliced fresh banana or other fruit of your choice.
- For a special topping, add a spoonful of Nutella.
This Chocolate Raspberry Porridge is a great provider of energy, so I encourage you to not think of it as just a breakfast food. It is ideal for the family before sports matches. And it is so delicious, you may enjoy a bowl for dessert.
Alex xx
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Chocolate Raspberry Porridge (Stovetop Oatmeal)
Please note:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.
Ingredients
For the Chocolate Raspberry Porridge:
- 1 cup (80 g) old fashioned rolled oats
- 2 cups (500 ml) milk – I use almond or oat See Note 1
- 1 tablespoon maple syrup See Note 2
- 1 ½ tablespoon raw cacao powder See Note 3
- 1 teaspoon vanilla extract
- ¼ teaspoon coarse sea salt
- ¼ teaspoon ground cinnamon
For the Toppings:
- 1 cup (125 g) fresh raspberries
- ¼ cup (60 ml) Greek or coconut yoghurt
- 2 tablespoon raspberry jam
- 2 tablespoon flaked almonds
Instructions
- Add all ingredients for the porridge to a small saucepan. Whisk well to blend in the cacao powder.
- Over a medium low heat, bring the mixture to a simmer. Gently simmer for 4-5 minutes, or until the oats have thickened and are cooked through. Stir regularly to ensure the oats don’t stick to the bottom of the saucepan. Add some additional milk if the mixture is too thick for your liking.
- Serve immediately with the toppings suggested above or of your choice.
Notes
- Milk: use milk of your choice. I use soy, almond or oat milk. Add more milk when serving if you prefer a thinner texture.
- Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons). For readers located elsewhere in the world, please use 1 tablespoon + 1 teaspoon for each listed tablespoon.
- Raw Cacao Powder: is the raw, unsweetened version of cocoa powder.
- Storage and reheating: whilst the porridge is at is best when freshly cooked, if you do have some leftover, you can store it in an airtight container in the fridge for up to 3 days. It will thicken on standing so to reheat on the stovetop or in the microwave you will need to add some extra milk.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
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