Breakfast Recipe Caramel mocha porridge Michael Catling9 June 2025041 views Elevating a simple bowl of porridge with coffee, vanilla and a date caramel syrup gives it an instant upgrade. Top with pecans and banana for an energy-boosting breakfast. Whenever the weather is cold, all I want for breakfast is a steaming hot bowl of porridge to wake me up. Here, I’ve payed homage to my mum’s favourite coffee and incorporated my signature date syrup to mimic the flavours of a caramel mocha. Don’t hold back on the coffee if you like your caramel mocha porridge extra strong. How To Make Caramel Mocha Porridge Chef Catling’s recipe notes Recipe: Caramel mocha porridge Frequently asked questions Tips & Notes To Know Looks can be deceiving: The porridge tastes seriously indulgent but is actually rich in healthy fats, fibre and vitamins. The cacao nibs and cocoa powder provide a rich, slightly bitter chocolate flavour but without all the added sugar. Don’t skip the medjool dates: My speedy caramel is naturally sweet, vegan and delicious on top of porridge and pancakes. Want more of a latte vibe? Froth a little milk and pour over the top before serving. Caramel mocha porridge Pin Print Ingredients 4 medjool dates, finely chopped400ml water1/2 tsp ground sweet cinnamon2 tsp cocoa powder1 tsp cacao nibs120g rolled porridge oats350ml semi-skimmed milk1/2 tsp vanilla bean paste2 tsp coffee extract To serve1 banana, finely sliced2 tbsp pecan nuts, roughly chopped Instructions Step 1Add the dates to a small saucepan with 50ml of water and cook over a low heat for 2-3 minutes until a smooth paste forms. Pour in the cinnamon, cocoa powder and cacao nibs and cook for 1 minute more. Step 2Stir in the porridge oats, milk, vanilla bean paste, coffee extract and the rest of the water. Bring to a gentle simmer over a low-to-medium heat. Step 3Add a pinch of salt and continue to cook the porridge for 5 minutes or until thick and creamy, stirring regularly to prevent the oats from sticking to the bottom of the pan. Step 4Loosen with extra milk, if desired, and divide the caramel mocha porridge between bowls. Serve topped with sliced banana and pecans. Tag me on Instagram at @Chef_Catling. Frequently Asked Questions What Kind Of Oats Should I Use For My Porridge? Traditionally you should use oatmeal. Rolled oats are actually forbidden in the Golden Spurtle World Porridge Championships (yes, that’s really a thing), but they do produce a slightly chunkier texture which I prefer over a fine, smooth consistency. Ultimately, it comes down to personal preference, but it’s worth noting that the nutritional profile is higher for minimally processed oats. What Are Medjool Dates? Native to Morocco, medjool dates are super sticky flavour bombs, which can be eaten as a snack or used in sauces, batters and sticky toffee pudding to add texture, richness and pops of sweetness. Be warned: They don’t come cheap and in their rawest form, they are capable of pulling out fillings. However, when heated and mixed with a little water, they form the most irrestibile caramel which can be used to drizzle over pancakes, porridge or overnight oats for an extra dose of decadence. What Are Cacao Nibs? Cacao nibs are unsweetened, tiny pieces of crushed cacao seeds. They are crunchy, bitter and rich, so a little goes a long way. Cacao is also thought to be the food with the highest source of magnesium. Where Can I Buy Coffee Extract From? Most supermarkets stock coffee extract in the baking aisle. If you can’t find it, simply replace the same amount of extract for instant coffee, mixed with a little water. How Do I Make Caramel Mocha Porridge Dairy Free? Substitute cow’s milk for an alternative like oat, soya, almond or coconut milk.