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Easter Chocolate Porridge

Easter Chocolate Porridge

A fun breakfast for Easter full of oaty goodness. Start your day with an Easter egg bowl of porridge oats, a multi layer treat of chocolate, vanilla and a caramelised maple banana centre, drizzled with warm chocolate.

Cooking Time 7mins
Skill Level Easy
Serves 2


150g Mornflake Gluten Free Superfast Oats
700ml oat or nut milk
1.5 tsp. vanilla extract
2 tbsp. of cacao powder

Egg Yolk Centre
1 banana, sliced
2 tbsp. Grade A Maple Syrup

To Serve
50g of melted chocolate
maple syrup


  • Add the oats, milk and vanilla extract to a saucepan and cook over a medium heat, stirring regularly for 10 minutes until creamy.
  • Scoop ¼ of the made porridge into a bowl and set to one side.
  • Add the cacao powder to the remaining porridge and stir through until completely chocolatey.
  • In a small frying pan add the maple syrup and the sliced banana; heat until the maple starts to caramelise the banana.
  • Smooth the chocolate porridge around the inside of the bowl, then infill with the vanilla porridge, make a small hollow in the centre of the vanilla porridge and spoon in the caramelise banana.
  • Drizzle with the melted chocolate and add a splash of maple syrup to the banana centre. Serve immediately.