Oats Champorado (Filipino Chocolate Porridge)
A comforting bowl of Oats Champorado made without refined sugar. This healthy twist on the classic Filipino chocolate porridge is perfect for breakfast or merienda, filling, and easy to make.
Equipment
- Saucepan
- Spoon or spatula
- Measuring cups & spoons
- Serving bowls
Ingredients
- 1 cup whole rolled oats
- 2 cups water or milk for a creamier version
- 2 tbsp unsweetened cocoa powder
- 1-2 tbsp honey or maple syrup adjust to taste
- ΒΌ cup milk (evaporated or any milk of choice) for drizzling
- a pinch of salt
- optional toppings: dark chocolate shavings, crushed nuts, or banana slices
Instructions
- Bring water and a pinch of salt to a boil in a saucepan.
- Stir in rolled oats and simmer for about 10 minutes, or until soft and creamy.
- Add unsweetened cocoa powder (or tablea for a richer, authentic flavor) and stir until fully combined.
- Transfer the porridge to a bowl and sweeten with honey or maple syrup to taste. Pour in milk of choice for extra creaminess. Plant-based options like almond, oat, or soy milk work well for a dairy-free version.
- Top with optional toppings like banana slices, nuts, or chocolate shavings. Serve warm and enjoy your delicious Oats Champorado.