Ohhhh snap! Breakfast is getting a revamp this week, and it’s all about non-boring, non-sloppy, porridge which was inspired by a recent trip to Copenhagen, hence the name of this recipe.
So, turns out Copenhagen has this super cool oatmeal/porridge bar (I mean it’s Copenhagen, everything there is cool)/ Yep, an oatmeal bar! It’s super cute and it’s called Grød which until this day I cannot pronounce correctly, but despite that I still dream of the amazing dulce de leche oatmeal I had there; it’s honestly to die for!
I love how something so so simple as oatmeal can be turned into a fun, tasty, and definitely good looking morning treat that CAN be healthy. I know there’s lots of “bliss bowls” and “smoothie bowls” floating around the web, but I like warm morning treats, the others can wait until summer.
Today I present you with one recipe inspired by this cool little bar and by some of my favourite flavours. Of course I had to inject a little bit of my ancestry in there with some classic Mexican chocolate combo: dark chocolate and cinnamon, and don’t you worry, I kept the sugar to a minimum by using just a touch of maple syrup.
By the way if you let this porridge sit overnight, it becomes this fudge-like treat that seems waaaay to go for breakfast…but it’s true! And you should eat it :P
Ok here’s the recipe for part 1. Later this week I’ll give you another fave of mine! For now, let’s get chocolate-y!
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