Tip the jumbo oats into a saucepan. Pour over the Unsweetened Almond Breeze®. Add the almond butter, flaxseed and vanilla extract. Cook the porridge over a medium heat, stirring regularly, making sure it doesn’t stick to the bottom of the pan.
Once cooked spoon into a bowl and add the almond butter, raspberries, dark chocolate squares, cacao nibs and the chopped almonds.
Cacao & Blueberry Porridge
Tip the oats into a saucepan. Pour over the Unsweetened Almond Breeze®, stir and add the cacao powder and chopped dates. Cook over a medium heat for a few minutes, stirring occasionally. Then tip in the blueberries and continue to cook for a few more minutes until the porridge is creamy.
Meanwhile, roughly chop the chocolate and add it to a small bowl with the coconut oil. Melt in the microwave.
Spoon the cooked porridge into a bowl. Drizzle with melted dark chocolate, add slices of banana, a handful of blueberries and a sprinkling of buckwheat groats.