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Chocolate Porridge on a tea towel topped with pumpkin seeds and dried cranberries

Chocolate Porridge

Abina Chandrakumar
When you wake up with chocolate on your mind - try this recipe to satisfy your taste buds, while nourishing your body.   No matter what your eating style: vegan, gluten free, or dairy free; this recipe is for you!
5 from 1 vote
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Breakfast
Cuisine American
Servings 2
Calories 346 kcal


  • 1 Blender


  • ½ tbsp flaxseed meal
  • cup water room temperature
  • 1 cup rolled oats
  • 3 Medjool dates
  • 8 cashews unsalted
  • 2 tbsp cocoa powder
  • 1 cup soy milk


  • Combine flaxseed meal and 2 tbsp water in a small bowl. Stir until well-combined.
  • Cover and let flaxseed mixture sit in the refrigerator for 15 minutes.
  • Meanwhile, in a blender, mix together the oats, dates, cashews, cacao powder,1 cup of water and milk of choice until you have a product with medium consistency (non-paste-like).
  • Carefully transfer the mixture into a saucepan.
  • Add the flaxseed mixture and 1/2 cup of water to the pot and mix well.
  • Cook over low-medium heat for about 8 minutes.
  • Let sit for 2-3 minutes, transfer to serving plates, and add desired toppings.
  • Enjoy!



Add a splash of milk if you prefer a thinner consistency
  • ½ tbsp cardamom powder
Topping Ideas:
  • Fresh or dried fruit of choice
  • 1 tbsp seeds, like pumpkin or chia


Calories: 346kcalCarbohydrates: 61gProtein: 12gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 1mgSodium: 49mgPotassium: 683mgFiber: 10gSugar: 26gVitamin A: 54IUVitamin C: 1mgCalcium: 214mgIron: 3mg
Keyword Chocolate, High fiber, Plant based, Simple, Vegan
Tried this recipe?Let us know how it was!