This is Hazel-NUT just any porridge. A deliciously indulgent porridge packed with cacao and hazelnut goodness created by Isabella Robinson aka Goodness Guru for the Rude Health London Porridge Championships.

hazelNUT porridge

Serves 1

Ingredients:

For the hazelnut milk:

1 cup hazelnuts soaked over night in water

3 cups purified water

1 teaspoon vanilla essence

Pinch of salt

For the porridge: 

1/2 cup oats

1/2 cup purified water

1/2 cup hazelnut milk

Pinch of salt

For the hot chocolate sauce:

1/2 cup raw cacao powder

1/2 cup cacao butter (melted)

1/4 cup maple syrup (Add more if you have a sweet tooth)

Pinch of salt

For the hazelnut brittle:

1 cup toasted hazelnuts

1/2 cup raw cacao powder

1/2 cup cacao butter (melted)

1/4 cup maple syrup (Add more if you have a sweet tooth)

Pinch of salt

Toppings:

Crushed toasted hazelnuts

Hazelnut butter

Cacao nibs

Berries

Method:

1. The brittle, chocolate sauce and hazel nut milk can be made in advance.  To make the brittle, melt the cacao butter on a low heat before whisking in the raw cacao powder, maple syrup and pinch of salt.  Remove from the heat and stir in the toasted hazelnuts.  Turn out on to greaseproof paper and leave to set in the fridge.

2. To make the milk, blend the soaked hazelnuts and purified water with salt and vanilla essence.  Blend on a high speed for a minute or so.

3. Pour the milk through a nut milk bag, squeezing the liquid through into a bowl. Discard the pulp.

4. The chocolate sauce is made in the same way as the chocolate for the brittle.  By melting the cacao butter on a low heat before whisking in the raw cacao powder, maple syrup and pinch of salt.  You can leave this to set in the fridge and then melt it as and when you choose.

5. To make the porridge, heat the milk until simmering before adding the oats.  Stir continuously on a low heat adding either milk of water until it reaches your desired consistency.  Everyone likes their porridge a little differently so this step is all about personal preference.

6. Once the porridge is ready divide it amongst bowls and top with berries, hazelnut butter, cacao nibs and crushed toasted hazelnuts.

7. Serve with a shot of maple syrup to pour over the porridge and mini pots of hot chocolate sauce for drizzling.

hazelNUT just any porridg