Oatmeal with chocolate, blueberries and coconut
1 serving
10 minutes
This exquisite oatmeal recipe with chocolate, blueberries, and coconut flakes is a true symphony of flavors inspired by traditional Russian cuisine but with modern touches. The tender texture of Hercules cooked in fragrant milk with cocoa and Nutella® creates a velvety, rich chocolate taste. Blueberries added at the last moment provide freshness and a slight tartness, while coconut flakes add an exotic aftertaste. This dish is perfect for a cozy breakfast or a pleasant snack throughout the day. The porridge warms, satisfies, and offers a sense of comfort. Additional garnishes like fresh blueberries, coconut flakes, or Nutella® make it a true gastronomic delight.
1
Boil the milk in a saucepan, add sugar, unsweetened cocoa powder, Nutella and cinnamon, stir, add oats and cook while stirring until desired thickness. In the last minute of cooking, add blueberries and coconut flakes, stir, remove from heat, cover and let sit for a couple of minutes. (During this time the blueberries should burst and release juice).
- Milk: 300 ml
- Sugar: 2 teaspoons
- Cocoa powder: 2 teaspoons
- Chocolate-hazelnut spread: 2 teaspoons
- Ground cinnamon: 0.1 teaspoon
- Rolled oats: 60 g
- Blueberry (highbush): 0.3 glass
- Desiccated coconut: 1 tablespoon
2
Serve the porridge in bowls and optionally sprinkle with coconut flakes/blueberries/Nutella.
- Desiccated coconut: 1 tablespoon
- Blueberry (highbush): 0.3 glass
- Chocolate-hazelnut spread: 2 teaspoons
