Chocolate and Raspberry Jam Porridge – rolled oats swirled with dark chocolate, topped with raspberry chia jam and maple roasted fruits. Oh and more chocolate of course!

It’s that time of year when porridge replaces overnight oats in my breakfast rotation.  I say rotation like it’s something organised.  I try to be that organised but most mornings breakfast almost becomes lunch because I end up eating it so late.  So it’s usually a quick smoothie as  I don’t function well on a full stomach.  Particularly with the bending and odd positions involved in food photography.  But now the mornings are increasingly colder and more damp, chocolate and raspberry jam porridge is my occasional breakfast treat after a chilly Meg walk.

Please don’t be put off my the whole ‘making your own jam’ thing.  This raspberry chia jam is SUPER easy – using just 4 ingredients and taking just 15 minutes to make.  The raspberries, clementine zest and juice and syrup all go in a saucepan to be bubbled for 10 minutes.  Then add the chia seeds and bubble for a further 5 minutes.  And that’s it!  Other than leaving it to cool before putting into a sealable container and storing in the fridge!  So much less sugar than bought jam but all the flavour and a great way to use up any extra berries you might have frozen over the summer!

You can also vary the berries you put in this jam – I’ve tried blackberry jam and mixed berry jam and they’re all just as easy and just as absolutely divine!

The other variable is the fruit you use to top your chocolate and raspberry jam porridge.  I’ve tried to be as seasonal as possible with fresh figs and clementines with the perpetually in season bananas.  I’ve simply ‘roasted’ them in a small frying pan with a tiny squeeze of maple syrup which helps to give them that lovely caramelisation.

So, once you’ve made and devoured your chocolate and raspberry jam porridge you might be wondering about that leftover jam?  Worry not, I’ve got you covered …

• PB & J Chia Pudding
• Raspberry Bakewell Tart Muffins
• Oat and Raspberry Crumble Bars
• Neapolitan Breakfast Parfait
• Make more Chocolate and Raspberry Jam Porridge!!

I shouldn’t go without also mentioning the chocolate.  I’ve used Doisy & Dam’s Maple, Toasted Rice and Pink Salt.  Their dark chocolate range (often superfood infused) is some of THE best vegan chocolate I’ve tasted.  And I’ve definitely done my research 😋

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