Cocoa porridge with raspberries and coconut

(10)
Breakfast & Brunch|Vegetarian
Serves
1
Prep   5 min
Cook   5 min
  • Rolled oats, raw, 25 g
  • The Complete Dairy High Protein Milk, Light, ¾ cup(s)
  • Cocoa powder, 2 teaspoon(s)
  • Chobani Low Fat Greek Yogurt, Plain, ½ cup(s)
  • Raspberries, 1 cup(s), use frozen if fresh not available
  • Coconut flakes, 2 teaspoon(s)
  • Almonds, 2 teaspoon(s), chopped

Method

Bring oats, milk and cocoa powder to the boil in a small saucepan. Turn down the heat and simmer, stirring occasionally, for 5 minutes or until thick and creamy.

Alternatively, combine oats, milk and cocoa powder in a microwave proof bowl. Microwave on high for 1 minute, stir, then microwave for a further minute or until cooked.

Serve porridge topped with yoghurt, raspberries, coconut and almonds.

TIP: You can add 2 teaspoons of honey to the oat mixture when cooking for a sweeter dish.

If you are unable to find high protein milk, either add 1/4 cup skim milk powder to 1 cup (250ml) of low fat milk. Alternatively, you can use a low fat milk and add or increase the amount of high protein yoghurt used.

Nutrition facts per serve
Makes 1 serve

Note: If food units vary from the book, be guided by the following food units.

Meat & Protein 0
Bread & Cereals1
Vegetables0
Fruit1
Dairy1.5
Healthy Fats & Oils1
Indulgences0
Calories393
Protein30.8 g
Total fat11.2 g
- Saturated fat4.2 g
Total carbohydrates34.8 g
- Total sugars20.4 g
Fibre11.8 g
Sodium99 mg