Oatmeal and Strawberry Porridge with Chocolate (Vegan)

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For the oat milk:

  • ½ cup oat flakes (3.5 oz)
  • 3 to 4 cups water
  • 2 dates
  • A pinch of salt
  • 1 1/2 cup oat milk
  • 1 cup oatmeal
  • 1 cup strawberries
  • 2 oz chocolate
  • 1/3 cup hazelnuts
  • 1 tbsp grated coconut


For the oat milk:
Leave the oat flakes in a bowl with water for at least 30 minutes. Strain the oat and rinse with water. Put it in a blender with the rest of the ingredients, add 4 cups of filtered water. Blend for about 2 minutes and allow to rest for 1 hour. Strain the oat milk through a gauze, cloth, or a fine sieve to separate the liquid from the remainder of oat flakes. Strain 2 or 3 more times to eliminate the remainder completely, and store it in a hermetic container in the fridge for up to 5 days.

For the porridge:
Pour 1 and a half cups of oat milk, 1 cup of oat, and the tablespoon of grated coconut into a small pot. Cook for 5 to 8 minutes over low heat, stirring constantly. When the oat starts to become thick with a creamy and soft texture, turn off the heat and pour it in a bowl. On top of the mixture, put the sliced strawberries, hazelnuts, and chocolate pieces, which will melt with the heat. Sprinkle grated coconut and cinnamon.