Ohhhh snap! Breakfast is getting a revamp this week, and it’s all about non-boring, non-sloppy, porridge which was inspired by a recent trip to Copenhagen, hence the name of this recipe.

So, turns out Copenhagen has this super cool oatmeal/porridge bar (I mean it’s Copenhagen, everything there is cool)/ Yep, an oatmeal bar! It’s super cute and it’s called Grød which until this day I cannot pronounce correctly, but despite that I still dream of the amazing dulce de leche oatmeal I had there; it’s honestly to die for!

I love how something so so simple as oatmeal can be turned into a fun, tasty, and definitely good looking morning treat that CAN be healthy. I know there’s lots of “bliss bowls” and “smoothie bowls” floating around the web, but I like warm morning treats, the others can wait until summer.

Today I present you with one recipe inspired by this cool little bar and by some of my favourite flavours. Of course I had to inject a little bit of my ancestry in there with some classic Mexican chocolate combo: dark chocolate and cinnamon, and don’t you worry, I kept the sugar to a minimum by using just a touch of maple syrup.

By the way if you let this porridge sit overnight, it becomes this fudge-like treat that seems waaaay to go for breakfast…but it’s true! And you should eat it :P

Ok here’s the recipe for part 1. Later this week I’ll give you another fave of mine! For now, let’s get chocolate-y!

Copenhagen Style Grain Porridge Part 1: Dark Chocolate, Cinnamon, Cacao Nibs and Pomegranate

Serves 2

Ingredients:
– 1/2 cup rolled spelt flakes
– 1/4 cup rye flakes
– 1/2 cup rolled oats
– 1 1/2 cups water
– 1/2 cup coconut milk (from a can)
– 2 tablespoons pure maple syrup
– 1 teaspoon pure vanilla extract
– 3 tablespoons dark cocoa
– 1 teaspoon ground cinnamon
– Pinch of salt
– 1 tablespoon dark chocolate shavings (get the good stuff! At least 70% dark chocolate)
– 1 teaspoon cocoa nibs
– Pomegranate seeds
– 1/2 apple, sliced

Steps
1. Put all ingredients in a pot except chocolate shavings, cocoa nibs, and fruit. Bring to a quick boil, then lower heat and simmer for 8-10 minutes until nice and thick, adjust consistency if needed (add a touch of water or coconut milk).
2. Serve warm on a bowl, top with chocolate shavings, cocoa nibs, and fruit OR cool down, place in a bowl covered with plastic film and let it sit overnight, add toppings in the morning.

The ratio above is the one I found tasted the best, it’s quite rich! Feel free to tweak it if it’s too heavy. If you can’t find all the grains mentioned above, no worries, you can do all rolled oats and it will still taste super good.

Later this week: Matcha Mint with Caramelized Cumquat! Ohhhh yeah.