Cacao Porridge Pots Waith Blueberry Compote
By Alexandra Dawson, In My Bowl
In the early spring and summer my refrigerator is often filled with big batches of soaked and chilled oats. Simple jars perfect for early-morning munching, like my Cacao Porridge Pots with Blueberry Compote, also allow for grab-and-go convenience while mindfully celebrating locally sourced produce and plant-based nutrition. Top off this creamy-dreamy bowl with a heaping dollop of nut butter and a maple blueberry compote, made with fresh or frozen berries (depending on their seasonal availability), and say hello to your morning’s new best friend.
- 2 cups rolled oats
- 1½ cups unsweetened almond milk
- 1 tablespoon liquid coconut oil
- 4 teaspoons cacao powder
- ½ teaspoon sea salt
- 2 cups frozen blueberries
- 1½ tablespoons pure maple syrup
- 4 tablespoons nut butter
- coconut flakes
In a large bowl or airtight container, whisk together oats, almond milk, coconut oil, cacao and sea salt until just combined. Cover and refrigerate for at least 6 hours, or overnight—until oats are soft and most liquid has been absorbed.
Meanwhile, in a medium pot, bring blueberries and maple to a simmer over medium heat. Continue to simmer until the liquid has been reduced by half. Transfer to an airtight container and refrigerate.
Evenly distribute the soaked-oats mixture into 4 bowls or containers. Top with equal amounts of blueberry compote, nut butter and coconut flakes, serve and enjoy! Assembled porridge pots will keep for up to 1 week if refrigerated in sealed containers.
Nutritional Information [per bowl]
350 calories, 16 g fat, 47 g carbohydrates, 8 g fiber, 14 g sugar, 9.5 g protein
See more recipes by Alexandra Dawson at inmybowl.com
This appeared as a recipe feature in the Spring 2017 issue of Edible DC with two other breakfast bowl recipes which can be found here.