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Chocolate and Hibiscus Porridge
Plain porridge gets boring fast, but chocolate porridge for breakfast feels like cheating somehow. Adding hibiscus to the water before you cook the oats turns the porridge pink and adds tartness that balances the sweetness from the chocolate spread. Top it with frozen berries, chocolate pieces, and chia seeds. Takes less than five minutes in the microwave. Good for mornings when you want something warm and sweet but don't want to stand over a hob. Recipe by Steph's Gluten Free Bakes.
Ingredients
- 50g gluten-free oats
- 200ml water
- 1 tsp SACO Hibiscus Flower
- 1 tbsp chocolate spread
- Frozen berries
- Chocolate pieces
- Chia seeds
Method
- Add the hibiscus flower to the water and leave to steep for a few minutes — the water will turn deep red.
- Strain the hibiscus water into a microwave-safe bowl.
- Add the oats and stir.
- Microwave for 2-3 minutes, stirring halfway, until thick and creamy.
- Stir in chocolate spread.
- Top with frozen berries, chocolate pieces, and chia seeds.
- Serve immediately.
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MAKE IT WITH SACO
The product behind this recipe
Ivory Coast, West Africa
Dried Hibiscus Flowers
Naturally dried flowers
