45 Minutes Or Less/ All Recipes/ Breakfast

Creamy Kaboucha Porridge

Creamy Kaboucha Porridge
I love my big bowls of morning porridge. I get so excited when I try a new recipe and it works. I’ve been on a chocolate kick lately. Not a rich dark chocolate sorta deal, I just love the slight bitter flavor of cacao in my otherwise sweet food. <img class="alignnone size-full wp-image-440" src="http://thelocalsprout.com/wp-content/uploads/2018/01/IMG_9994-1.jpg" alt="" width="2500" height="1667" data-mce-src="http://thelocalsprout.com/wp-content/uploads/2018/01/IMG_9994-1.jpg"> This recipe was definitely inspired by my Chocolate-Zucchini Porridge, but with the incredible kaboucha squash that I discovered in the freezer section of Trader Joe’s. I’d been wanting to experiment with squash in my smoothies/ breakfast bowls, and just hadn’t had the time to cut and roast a whole squash. This find was an awesome solution. (On this note, I’ve seen chopped butternut squash in the freezer section of Whole Foods and Wegmans if you don’t have a Trader Joe’s near you). This Creamy Kaboucha Porridge turned out so creamy and filling. I loved the sweet, natural flavors from the syrup and banana, countered by the slightly bitter cacao and bland, but warm, kaboucha squash. Give this recipe a try one of these mornings and let me know what you think!
Recipe type: Breakfast
  • ⅓ cup oats
  • ¼ cup cup rice & quinoa hot cereal (you can purchase this at Trader Joes, but steel cut oats would also work)
  • ½ cup chopped kaboucha squash (you can find this in the freezer section at Trader Joes)
  • ½ banana, thinly sliced
  • ½ cup plant-based milk
  • 1 tso chia seed
  • ½ tsp cacao powder
  • ¼ tsp cinnamon
  • 2 tsp maple syrup
  • Toppings (optional):
  • cacao nibs
  • hemp seeds
  • chia seeds
  1. Overnight version:
  2. Mix and mash all ingredients in a quart-sized mason jar (a fork works well to mash the banana and combine the sticky almond butter). Refrigerate overnight (or at least 3 hours). Enjoy warm (microwaved for 1-2 minutes) or cold.
  3. Stovetop version:
  4. In a medium-sized pot over medium heat, stir together all ingredients. Bring to a low boil and then reduce the heat to medium to simmer. Cook, uncovered, for about 10 minutes, stirring frequently to prevent clumping, until thickened. Stir in extra milk or water if needed.
<h2>The Local Sprout</h2>


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