This gluten free chocolate porridge with strawberries is the perfect way to start your day! Hearty, grain free, and filling, this is a great breakfast for kids or adults. Make it your own by adding different fruits, seeds, or granola on top!
Breakfast is the most important meal of the day, or so they say. Yet it can be difficult to get a good breakfast in when you’re trying to rush out the door in the morning.
That’s why it’s nice to have some make-ahead breakfast options in your rotation. Overnight oats, chia seed pudding…these are pretty standard breakfast recipes that can be prepared the day before and are ready to go in the morning.
But sometimes you want a warm breakfast, like in the winter months. This gluten free chocolate porridge is perfect for a chilly morning. And, it can be made the night before and reheated the next morning.
Sure, you can make baked oatmeal – that’s nice and hearty and warm. But if you want a grain free option, oatmeal isn’t going to work for you.
That’s why this porridge is so nice – it’s warm, hearty, grain free, and filling. When topped with fresh fruit, it makes a great breakfast that will keep you full until lunchtime.
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Ingredient Notes
- Coconut – You will want to use finely shredded coconut for this recipe for the best texture.
- Seeds – Pumpkin seeds or sunflower seeds will work well for this porridge. You can use a mini food processor to grind them up. I also enjoy using hemp hearts in this recipe.
- Maple Syrup – Maple syrup is a good choice for sweetening this cereal. You could also use agave syrup if you prefer.
Substitutions
- If you don’t want to do pumpkin seeds, you could grind up some sunflower seeds, or even do hemp hearts.
- Use any non-dairy milk that works for your dietary needs.
- If you want to add different berries or a drizzle of sunbutter, you can do that, too.
Step by Step Instructions
- Place the shredded coconut, seeds, and non-dairy milk in a small pot.
- Cook over medium low heat until warm, then add the unsweetened cocoa powder, maple syrup, and a pinch of salt.
- Stir well.
- Spoon the porridge into bowls and top with strawberries, cacao nibs, or mini chocolate chips. Enjoy!
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Recipe
Gluten Free Chocolate Porridge with Strawberries.
Ingredients
- ¾ cup unsweetened coconut flakes
- ½ cup pumpkin seeds or hemp hearts
- 1 cup non-dairy milk
- pinch salt
- 2 ½ Tablespoons unsweetened cocoa powder
- 1 ¼ Tablespoons maple syrup
- 1 ½ cups fresh strawberries chopped
- cacao nibs optional
- dairy free mini chocolate chips optional
Instructions
- Place the pumpkin seeds in a mini food processor, and pulse until finely ground.
- Put the coconut flakes, ground pumpkin seeds (or hemp hearts), and non-dairy milk in a saucepan and cook over medium low heat until warm, about five minutes.Â
- Add the salt, cocoa powder, and maple syrup, and stir well.
- Place porridge in bowls and top with berries, mini chocolate chips, and cacao nibs if desired.Â
Katie
Delicious recipe!