Gluten-free, Vegan, Paleo, Sugar-free

Chocolate Porridge topped with Vanilla Cashew Spread and Raspberries

I could eat this chocolate porridge almost every day. It is nicely creamy and lovely sweet with an intense chocolate flavour. I topped it up with fresh raspberries and vanilla cashew spread as I really like this combination of flavours but you can choose any topping of your choice.

Gluten-free, Vegan, Paleo, Sugar-free
Gluten-free, Vegan, Paleo, Sugar-free

Makes: 1 portion

Preparation time: 15  minutes

Difficulty level: easy


  • 1 cup almond milk
  • 1/2 cup gluten-free oats
  • 1/2 cup fresh raspberries
  • 1 tbsp raw cacao powder, unsweetened
  • 1 tbsp vanilla cashew spread
  • a pinch of sea salt


  1. Place gluten-free oats, coconut milk, shredded coconut, chia seeds, and sea salt into a saucepan.
  2. Bring to boiling temperature and reduce the heat from low to medium.
  3. Cook for about 10 minutes, or until nicely creamy.
  4. Set aside and allow it to cool a bit.
  5. Transfer to a breakfast bowl and top with almond chocolate spread and strawberries. Enjoy warm.


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