Bounty Crock: Creamy Coconut and Chocolate Porridge

Ingredients

• 40 g Rolled oats
• 150 ml Milk (Type of milk not specified; estimate based on semi-skimmed milk.)
• 80 g Strained yogurt (The author specifies FAGE Total 0%.)
• 1 cucchiaio Chia seeds (Approximately 12 g.)
• 1 cucchiaio Desiccated coconut (For the base; approximately 5 g.)
• 1 cucchiaino Honey (Approximately 7 g.)
• 100 g Greek yogurt (To use as the creamy top layer.)
• Desiccated coconut (As needed, for the topping. Estimated quantity: approximately 5 g.)
• Chocolate (As needed, melted for the surface. Estimated quantity: approximately 10 g.)

Steps

1. 1

   Pour the rolled oats into a bowl or a jar with a lid.

2. 2

   Add the milk, strained yogurt, chia seeds, desiccated coconut, and honey.

3. 3

   Stir thoroughly until you obtain a smooth, creamy base, making sure the chia seeds are evenly distributed.

4. 4

   Cover the container and let the porridge rest in the refrigerator for at least 30 minutes; for an even creamier consistency, let it rest overnight.

5. 5

   Once the base has thickened, add an even layer of creamy Greek yogurt on top.

6. 6

   Melt the chocolate gently in a bain-marie or in the microwave in short intervals, stirring between intervals to prevent it from burning.

7. 7

   Pour the melted chocolate over the yogurt and finish with desiccated coconut as needed. Serve immediately or store the covered porridge in the refrigerator.

Notes

The recipe makes one serving. The author reports the following nutritional values per serving: 356 kcal, 40.4 g carbohydrates, 13.2 g fat, and 19.1 g protein. The porridge can be prepared in advance and left to rest overnight in the refrigerator.

Nutrition per serving

• breakfast
• snack
• vegetarian
• high-protein
• high-fiber
• overnight oats
• no-cook
• coconut