How to Make
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In a frying pan dry fry the hazelnuts until they are lightly toasted. Then set aside and allow to cool
Put the oats into a large saucepan.
Drain the juice from the can of mandarin pieces and add to the oats.
Add the cold water making sure that the total amount of fluid added to the oats is 500ml.
Stir in the juice and water thoroughly.
Roughly chop the hazelnuts and add ½ to the pan, setting the remaining nuts aside for garnish.
Place the saucepan over a high heat and cook, stirring continuously for 2 mins.
Reduce the heat to a simmer and continue to cook stirring the oats regularly.
Cook for a further 3-4 mins or until you have a nice thick Porridge.
Spoon the Porridge into bowls. Place the chocolate in the centre of the Porridge and swirl through.
Garnish with the mandarin segments, ricotta and the hazelnut pieces. Serve hot and enjoy.