Autumn Chocolate Porridge Bowl

Autumn Chocolate Porridge Bowl

Now we’re officially in October and it feel like Winter is truly upon us. We have dug out a our most comforting recipe from the wonderful SpamellaB who created this warming and delicious porridge bowl. Perfect for those upcoming crisp mornings!




  • 50g rolled oats
  • 2 tablespoons cacao or cocoa powder
  • 1 – 2 tablespoon maple syrup
  • 4 Montezuma’s Dark Chocolate Buttons
  • 300ml milk (can be dairy-free)

For the caramelised apples, walnuts & figs –

  • 2 teaspoons coconut oil
  • 1 tablespoon maple syrup
  • 1 tablespoon coconut sugar
  • ½ teaspoon cinnamon
  • 1 apple, chopped
  • 1 fig, halved
  • Small handful of walnuts

Serve with a few extra Montezuma’s 74% Cocoa Dark Chocolate Buttons

Get making!

  1. First prepare the caramelised fruit: Heat the coconut oil, maple syrup and coconut sugar in a non-stick pan on a high heat. Throw in the apples and cinnamon and cook for 3-4 minutes. They’ll start to go nice and sticky! Add the fig halves and walnuts and continue cooking on a lower heat for a further 3-4 minutes until all coated and the figs have softened slightly. Set aside.
  2. Place the oats in a pan with the cocoa/cacao powder, maple syrup and milk in a pan. Heat gently and cook, stirring regularly, for 4-5 minutes. Add the buttons in towards the end and allow to melt. Remove from the heat.
  3. Pour the porridge into a bowl then top with the caramelised fruit and walnuts and top with a few extra buttons – they’ll melt in for extra richness!