Chia seeds and oatmeal give this healthy chocolate pudding it’s thick, rich consistency. Topped with boozy whisky-soaked raspberries and a quick cinnamon-spiced granola, for added crunch, it makes a decadent dessert.
Created by Oatopia for The Oat Project and The World Porridge Championships 2018.
200ml Oat milk
200g Mornflake Steel Cut Oatmeal Coarse
250ml Oat cream
70% Dark chocolate or vegan chocolate
50ml Single malt whiskey
Juice of 1/2 a lemon
250g Scottish raspberries
1 tbsp Brown sugar
50g Mornflake Jumbo Oats
1 tbsp Mixed seeds
50g Flaked almonds
50ml Maple syrup
Cinnamon powder, to taste
Pre-soak the chia seeds in water. Combine the oats with the milk, oat cream and chocolate.
Bring to a simmer for 15minutes, stirring frequently and checking the consistency.
Whilst the oats are cooking, make the raspberry compote. Boil the raspberries, pre-
soaked chia seeds, whiskey, 1/2 lemon and 1 tbsp sugar for 5mins. Leave to cool
until the oats are cooked.
Add the jumbo oats, almonds, seeds and cinnamon to a pan and fry quickly – keep an eye on it as it can burn easily – just as it begins to turn golden add the maple syrup.
Pour the chocolate oats into a bowl. Drizzle compote over the oats and top with