Cook this: Breakfast – chocolate & peanut butter porridge! (gluten free, low FODMAPs)

Thanks for re-visiting Vietnam with me over the past few days 🙂 I’m heading back to the real world for the weekend and thought I’d share something that I’m obsessed with, yet haven’t actually blogged about yet: breakfast!

I don’t understand non-breakfast people. How anyone can operate on an empty stomach first thing in the morning is utterly and completely beyond me. Maybe it’s that I’m a crappy sleeper, and 5 interrupted hours is a good night. Maybe it’s that I get up at 5.45am almost every morning to workout before work. Maybe it’s just that I’m Italian, so food is a big thing. But I cannot physically leave the house in the morning to face the day without eating breakfast.

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My weapon of choice is (and has been for a long time now) oats. I’ve been known to make my own muesli, and recently got completely addicted to the overnight oats thing. I thought I’d have a change for a week or two though, and go back to making my own porridge each morning, which is actually no where near as difficult or time consuming as it sounds. If you want to make this really easy, do as I do and combine all your dry ingredients in a jar or tub the night before, so you can just tip it all in the saucepan with the milk in the morning without having to worry about spending time measuring it all out!

I love to play around with different flavours with both porridge and overnight oats; some favourite combos have been pistachio, fig & honey, raspberry & coconut, and chocolate, vanilla & almonds. This time, I decided it had to be my good old favourite – chocolate and peanut butter. If there’s a better combination of foods in the world, I don’t believe you, nor am I interested.

To make a most spectacular breakfast for one, you’ll need…
– ½ cup oats (wheat free, if you want to keep it low FODMAPs)
– 1 tbsp chia seeds
– ½ tsp cocoa powder (or raw cacao powder if you prefer)
– 1 cup milk of choice (I used almond milk)
– 1 tbsp crunchy peanut butter
– 1 tsp cacao nibs (or chocolate chips!)

1. Combine the oats, chia seeds, cocoa powder & milk in a small saucepan over high heat.
2. Bring it to the boil, then reduce the heat to a simmer, and cook, stirring constantly until your porridge is at your preferred consistency – mine usually takes around 3-4 minutes of simmering.
3. Remove the pot from the heat and stir through the peanut butter. Pour it into a bowl and top wth cacao nibs and/or anything else you want! Enjoy 🙂

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6 thoughts on “Cook this: Breakfast – chocolate & peanut butter porridge! (gluten free, low FODMAPs)

  1. Pingback: Cook this: peanut butter granola using home made PB! | Ordinary Girl, Extraordinary Dreamer

  2. Pingback: Cook this: quick & healthy – baked cacao nib, strawberry & vanilla overnight oats | Eat. Travel. Blog.

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