Always check the labels of the products you use.
Method
- 1
Brown butter. Melt 28 g butter in a large saucepan over medium heat and cook, swirling, 2-4 min until deep golden and nutty (the bubbling quietens when close).
- 2
Toast oats. Add 265 g steel-cut oats and fry 2-4 min until golden at the edges.
- 3
Water and cocoa. Scrape the oats and butter into a heatproof bowl, bring 1080 ml water to the boil in the same pan, whisk in 3 tbsp cocoa until smooth, then whisk in the buttered oats and ¼ tsp salt.
- 4
Simmer. Simmer gently 25-30 min, stirring now and then.
- 5
Rest. Off the heat, cover and rest 5 min; thin with boiling water if too thick.
- 6
Sweeten and serve. Sweeten with 3 tbsp maple syrup or honey to taste, then divide the 60 ml single cream or milk, sliced banana, sliced dates, 2 tbsp desiccated coconut and ¼ tsp flaky sea salt between the bowls.
Storage
Serve hot; leftover porridge keeps in the fridge for 2 days and reheats gently with extra boiling water. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
EU nutrition claims
- Source of fibre: 2.3 g fibre per 100 kcal (needs ≥ 1.5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 93 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
9.1 g per serving
18.2 % of the 50 g daily maximum · 36.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- large saucepan with lid
- wooden spoon
- measuring jug
- chopping board
- knife
- heatproof bowl
- whisk
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 422 kcal |
| Protein | 10.6 g |
| Carbohydrate | 70.9 g |
| of which sugars | 19.3 g |
| of which free sugars | 9.1 g |
| Fat | 12.8 g |
| of which saturates | 6.4 g |
| Fibre | 9.8 g |
| Salt | 0.52 g |
Protein per 100 kcal
2.5 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
