Cacao and Strawberry PorridgePrint Recipe
- 4 cups leftover brown rice Congee
- 4 tbsp organic raw cacao powder
- 4 tbsp organic maple syrup
- 2 tsp cinnamon
- 1 cup Toasty Homemade Granola
- 1 cup organic freeze dried Strawberries
- 1/2 cup organic walnut halves
Heat the leftover Congee ( or prepare steel cut oats according to manufactures directions)
Shut the heat and add the cacao powder, cinnamon, maple syrup and stir to incorporate
Divide walnut halves evenly on bottom of bowl
Place 1 cup of Congee mixture per bowl and top with 1/4 cup granola and strawberries
Who doesn’t like chocolate and strawberries for breakfast? Or anytime of the day for that matter… I do not advise eating this if you are in a rush, you’ll want to be around for seconds. I mentioned in a previous post that I have a form of brown rice congee at least twice a day, as a snack or main base for a meal that I just add layers to. Perfect for fall come to think of layering things.
The base in this porridge was some left over brown rice congee, but you can easily substitute Steel Cut Oats as a replacement, all about easy, fast, and nutritious. Aim for at least 1 cup per person cooked if your taking the oat route. Once the spices are added to the porridge base, it gets a kick from organic freeze dried fruits, homemade granola, extra nuts and sweetness from a bit of organic maple syrup. Toasted Coconut bits would have brought this to the next level, so if you have some, add it in.