Friday, 11 March 2011

Carob Porridge

{1/3 cup} oats
{A pinch} salt
{1 and 1/2 - 2 cups} non-dairy milk (I used soy)
{1 heaping tbsp} carob powder
{1/2 tbsp} cocoa powder
{1 tbsp} maple syrup, or to taste
{1 tbsp} peanut butter

Saucepan: heat up the oats and salt with the non-dairy milk, keeping about 1/2 cup of milk aside. When the oats are cooked, add the 1/2 cup milk, carob powder, and maple syrup, and give it all a good stir over heat for about ten seconds.

Serve with a dollop of crunchy peanut butter.

Maybe a little dark chocolate, if you can stomach it.

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