Italian breakfast porridge uses oatmeal flour instead of oats—creates silky texture impossible with whole grains.
Hot Chocolate Porridge
Indulge in the cozy comfort of our Hot Chocolate Porridge, a delightful blend of rich cocoa and creamy oats that will warm your mornings or sweeten your snacks! Topped with velvety almond milk and a sprinkle of cinnamon, this easy-to-make dish is your go-to treat for the chilly season. Dive into a bowl of chocolaty goodness that satisfies your cravings and fuels your day!
Prep
5
min
Cook
5
min
Serves
1
people
Level
beginner
The Story
This breakfast mashup traces back to 1960s Turin when Italian factory workers discovered British porridge oats could transform their beloved bicerin—that divine coffee-chocolate-cream trinity—into something substantial enough to fuel a proper shift at Fiat, proving that when Northern European practicality meets Piemontese indulgence, magic happens before 8am.
Regional Twist
In Piedmont's Alba region, they replace standard cocoa powder with locally-milled Tonda Gentile hazelnuts and finish with a drizzle of Gianduia cream instead of crumble.
📝 Ingredients
Shopping List
- 50 ml egg white
- 1 tbsp (15 ml) greek yogurt
- hazelnut crumble (to taste)
Pantry Items
Amounts also listed in instructions below
- cocoa powder (to taste)
- oatmeal flour (to taste)
- 180 ml water/milk/coffee
👨🍳 Instructions
- 1
Mix all the ingredients well and cook in the microwave, stirring every 30 seconds to avoid lumps. If you're experienced, you can cook for 1 minute, then continue with 30-second intervals.
- 2
Alternatively, you can cook in a saucepan while stirring continuously.
- 3
Transfer to a bowl and top with Greek yogurt and hazelnut crumble.
💡 Pro Tips
- ✓Heat your liquid to 140-160°F before mixing with oat flour because this temperature range activates beta-glucan fibers for optimal thickening without creating gluey texture.technique140-160°F
- ✓Whisk egg whites to soft peaks before folding into the hot mixture to create 30% more volume and prevent the proteins from scrambling at high heat.technique30% volume increase
- ✓Cook in 30-second intervals because oat flour can go from perfect to gummy in just 15-20 seconds once it reaches 185°F due to rapid starch gelatinization.timing30-second intervals, 185°F threshold
- ✓Use a 6:1 liquid-to-oat flour ratio (180ml to 30g) for creamy consistency, as oat flour absorbs 3x its weight in liquid compared to regular oats.ingredient6:1 ratio, 3x absorption
- ✓Add Greek yogurt only after cooling below 120°F to prevent the live cultures from dying and maintain the protein structure for proper texture contrast.timingBelow 120°F
Share this recipe
Prep
5
min
Cook
5
min
Serves
1
people
Level
beginner
Share this recipe
Italian breakfast porridge uses oatmeal flour instead of oats—creates silky texture impossible with whole grains.
Hot Chocolate Porridge
Indulge in the cozy comfort of our Hot Chocolate Porridge, a delightful blend of rich cocoa and creamy oats that will warm your mornings or sweeten your snacks! Topped with velvety almond milk and a sprinkle of cinnamon, this easy-to-make dish is your go-to treat for the chilly season. Dive into a bowl of chocolaty goodness that satisfies your cravings and fuels your day!
The Story
This breakfast mashup traces back to 1960s Turin when Italian factory workers discovered British porridge oats could transform their beloved bicerin—that divine coffee-chocolate-cream trinity—into something substantial enough to fuel a proper shift at Fiat, proving that when Northern European practicality meets Piemontese indulgence, magic happens before 8am.
Regional Twist
In Piedmont's Alba region, they replace standard cocoa powder with locally-milled Tonda Gentile hazelnuts and finish with a drizzle of Gianduia cream instead of crumble.
📝 Ingredients
Shopping List
- 50 ml egg white
- 1 tbsp (15 ml) greek yogurt
- hazelnut crumble (to taste)
Pantry Items
Amounts also listed in instructions below
- cocoa powder (to taste)
- oatmeal flour (to taste)
- 180 ml water/milk/coffee
👨🍳 Instructions
- 1
Mix all the ingredients well and cook in the microwave, stirring every 30 seconds to avoid lumps. If you're experienced, you can cook for 1 minute, then continue with 30-second intervals.
- 2
Alternatively, you can cook in a saucepan while stirring continuously.
- 3
Transfer to a bowl and top with Greek yogurt and hazelnut crumble.
💡 Pro Tips
- ✓Heat your liquid to 140-160°F before mixing with oat flour because this temperature range activates beta-glucan fibers for optimal thickening without creating gluey texture.technique140-160°F
- ✓Whisk egg whites to soft peaks before folding into the hot mixture to create 30% more volume and prevent the proteins from scrambling at high heat.technique30% volume increase
- ✓Cook in 30-second intervals because oat flour can go from perfect to gummy in just 15-20 seconds once it reaches 185°F due to rapid starch gelatinization.timing30-second intervals, 185°F threshold
- ✓Use a 6:1 liquid-to-oat flour ratio (180ml to 30g) for creamy consistency, as oat flour absorbs 3x its weight in liquid compared to regular oats.ingredient6:1 ratio, 3x absorption
- ✓Add Greek yogurt only after cooling below 120°F to prevent the live cultures from dying and maintain the protein structure for proper texture contrast.timingBelow 120°F