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Cocoa hazelnut breakfast bowl

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

150 g rolled oats
4 T cocoa powder
50 g hazelnuts
3 T quinoa
1 t ground cinnamon
¼ t ground nutmeg
1 t sea salt
4 T coconut sugar
1 litre coconut milk

Method

In a food processor, combine the oats, cocoa, hazelnuts, quinoa, cinnamon, nutmeg, sea salt and sugar. Blend until very fine.
Combine the oat mixture with the coconut milk in a medium-sized saucepan and cook for 5 minutes.

Cook’s note: Serve with a nut butter or toasted coconut flakes. The nuts in this recipe can be substituted with any other grain, or omitted completely. You could also leave out the cocoa powder and cook the oat mixture with a vanilla pod instead.