Jenny Ross

I could eat this every day but I try to stick to just five days per week…

60g porridge oats

half a banana or 2 medjool dates

150-200ml unsweetened almond milk (or any other milk)

15-20g raw cacao or cocoa powder

1t vanilla

salt

unflavoured protein powder (optional – I use 15-25g for breakfast)

1t maca powder (optional)

peanut butter (optional – or any other nut butter)

other toppings – I like grated chocolate, sliced or mashed banana, strawberries and blueberries

I prepare this the night before but it can be made in the morning. Soak the oats in the milk for 15 minutes then add the dates or banana, vanilla, salt and protein and maca powders if using. Blend until smooth (I use a stick blender). Add a little more milk or some water if the mixture is too thick and sticky – it will thicken a bit in the fridge overnight. Scrape the mixture into your breakfast bowl. Either cover and refridgerate overnight or eat right away. This sets to a thick chocolate mousse texture. For a peanut butter swirl, place a spoonful of peanut butter in the middle of the bowl and use the spoon to swirl it into a pattern.