Runners' Recipe: Cocoa Raspberry Porridge

This is so yummy it doesn't taste healthy at all, also makes a fab race day breakfast!

Serves Two

Ingredients

• 2 plain instant porridge sachets (I use Oat So Simple 'Big Bowl' ones)
• Milk - either dairy, soya, almond, rice or whatever you usually drink (amount varies according to how thick or thin you like it)
• 2 tbsp good quality cocoa powder
• 2 tbsp milled flaxseed
• 180g punnet of fresh raspberries
• Squeezy runny honey for pouring over the finished porridge (or agave nectar, maple syrup, golden syrup...)

Method

• In a cold saucepan combine oats (keep an empty sachet to one side), cocoa powder and flaxseed thoroughly until evenly mixed
• Add milk (use the sachet to measure two lots as per the pack instructions), stir and then put on the heat until it starts to bubble slightly
• Drop the heat down to medium-low and keep stirring until it thickens, you might need to add more milk if you like thinner porridge
• Dish up the porridge into warmed bowls, sprinkle with raspberries and drizzle on honey to taste

The heat of the porridge breaks the raspberries down to mush, yummy!

In summer I leave out the cocoa, swap the milk for light coconut milk and the raspberries for fresh, diced mango...tropical porridge!