Ingredients
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50g rolled porridge oats
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50ml orange juice
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1 small orange, zested and segmented
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100ml semi-skimmed milk
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100ml water
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1/2 tbsp cocoa powder
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1/2 tsp cacao nibs
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1 tsp maple syrup
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FOR TOPPINGS
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1 tsp mixed seeds
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1/2 square dark chocolate, grated
Directions
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Add the porridge oats to a small saucepan and stir in the orange juice and zest, milk, water, cocoa powder, cacao nibs and maple syrup until well combined.
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Add a pinch of salt and set over a low-to-medium heat. Cook gently for 5-10 minutes until thick and creamy, stirring regularly to prevent the oats from sticking to the bottom of the pan.
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Loosen with extra milk, if desired, and serve topped with the segmented orange, mixed seeds and a grating of dark chocolate.
