Jaffa Cake porridge

If you’re a fan of the chocolate-orange flavour combo, this is the perfect porridge for you. It’s like a cozy hug, with a citrus kick that wakes up your tastebuds.

I’m not quiet about the fact I love porridge. I eat it every day for breakfast at home, varying the fruits and nuts depending on seasons and availability. This chocolate orange porridge is filled with nostalgia because it reminds me of my favourite childhood snack, Jaffa Cakes.

Here, I’ve used the zest and juice of an orange to balance out the slight bitterness of the cacao nibs and the richness of the cocoa powder. 

Topping it off with mixed seeds is the grown-up, healthy version but I wouldn’t judge you for grating over a little dark chocolate so it melts into the Jaffa Cake porridge. In fact, I’d strongly recommend it!

How To Make Jaffa Cake Porridge

• Chef Catling’s recipe notes
• Recipe: Jaffa Cake porridge
• Frequently asked questions

Tips & Notes To Know

• Double up the citrus: Using freshly squeezed orange juice and zest amps up the flavour and packs in a load of vitamin C, which most of us are deficient in.
• Don’t skip the salt: It does seem like a strange thing to add to porridge, but a little sprinkling while cooking makes such a difference in balancing the acidity of the orange and rounding out the richness of the cocoa. It also stops your porridge from tasting a little flat.
• Short on time in the mornings? Try my chocolate orange overnight oats, which you can whip up in under two minutes the night before.

Jaffa Cake porridge

Serves: 1 Prep time: 5 mins Cook time: 10 mins 10 mins

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Ingredients

60g rolled porridge oats
1 orange, 1/2 zested and juiced, plus 5 segments for garnish
180ml semi-skimmed milk
180ml water
1/2 tbsp cocoa powder
1/2 tsp cacao nibs
1 tsp maple syrup

For the toppings
1 tsp mixed seeds
1/2 square of dark chocolate, grated

Instructions

Step 1
Add the porridge oats to a small saucepan and stir in the orange juice and zest, milk, water, cocoa powder, cacao nibs and maple syrup until well combined.

Step 2
Set over a low-to-medium heat and bring to a gentle simmer. Add a pinch of salt and cook the porridge for 5-10 minutes until thick and creamy, stirring regularly to prevent the oats from sticking to the bottom of the pan.

Step 3
Loosen with extra milk, if desired, and serve topped with the segmented orange, mixed seeds and a grating of dark chocolate.

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 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.

Can I Use Honey In Place Of Maple Syrup?

Yes. Honey is usually a touch sweeter than maple syrup, so you may want to use slightly less than the amount of maple syrup called for in the recipe. However, they are basically like for like with the only major difference being the price.

How Do I Make Jaffa Cake Porridge Dairy Free?

Substitute cow’s milk for an alternative like oat, soya, almond or coconut milk.