Oats Champorado (Filipino Chocolate Porridge)
A comforting bowl of Oats Champorado made without refined sugar. It takes the classic Filipino chocolate porridge and uses rolled oats and bananas for a rich, easy meal whenever you want breakfast or merienda.
Equipment
- saucepan
- spoon or spatula
- measuring cups and spoons
- serving bowls
Ingredients
- 1 cup whole rolled oats
- 1 tablet unsweetened cocoa or 2 tbsp cocoa powder
- 1-2 pieces ripe banana sliced
- ¼ cup milk (fresh or any milk of choice) for drizzling
- ¼ tsp cinnamon powder optional
- 2 cups water
- toasted peanuts chopped, optional
- honey to taste, if you prefer it sweeter
Instructions
- Start by setting a saucepan over medium heat and adding a cup of water. Throw in a small pinch of salt to help bring out the chocolate flavor, then set your heat to low and get ready to cook.
- Stir in your rolled oats and let them simmer for about 3 to 4 minutes. Stir occasionally so the oats start to soften up and do not stick to the bottom of the pan.
- While the oats are cooking, dissolve the unsweetened cocoa tablet in a cup of hot water until smooth, then set it aside. Slice up your bananas so they are ready to go.
- Once the oats have softened up, put the sliced bananas right into the pan, followed by the melted cocoa mixture. Simmer for another 3 to 4 minutes, stirring continuously as the oats absorb the chocolate and turn thick, dark, and glossy.
- Ladle the hot champorado into your bowl and drizzle your choice of milk for extra creaminess. Sprinkle in the cinnamon powder, and give it a quick stir.
- Add some honey if you like it sweeter and finish with a handful of chopped toasted peanuts for protein, extra crunch, and nutty flavor.
- Serve warm and enjoy!