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Cappuccino & chocolate caramel porridge

19 May, 2016


For the porridge:

1/3 cup of gluten free rolled oats

1 cup of water

1 scoop of cappuccino protein powder (I used this one

For the caramel:

1 tablespoon of tahini

1 tablespoon of maple syrup

1 teaspoon of carob powder (I used this version or alternatively you can use 1 teaspoon of cocoa powder.

1 tablespoon of water

Tablespoon of seed mix – pumpkin seeds, sunflower seeds, flax seeds, sesame seeds.


To make the porridge; put the oats and the cup of water into a saucepan and bring to boil, cover, reduce heat to medium and cook for 5 minutes. When the oats are almost cooked, stir in the cappuccino protein powder.

While the oats are cooking, in a small bowl stir together all the ingredients for the caramel sauce until smooth.

Once the oats are ready pour into bowl and top with the caramel sauce and sprinkle with a seed mix.


*Carob Powder is often used as a substitute for cocoa, especially for baking cakes, and sweet spreads and is completely caffeine free. 

Tip: If you do not have carob powder you can make salted caramel instead by adding a pinch of himalayan rock salt to the mix instead.


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