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Chocolate Easter Porridge

By Peachy Palate

Chocolate Easter Porridge…a fun breakfast for Easter full of oaty goodness. Linwoods Flaxseed with Cocoa and Mulberries creates the luxurious taste of comforting chocolate without the sugar and actually adding chocolate to the mix.

Chocolate Easter Porridge

Preparation Time – 10 minutes

Cooking Time – 5 – 8 minutes

Servings – 4



For the Oats

Mini Almond Eggs

  • 25g ground almonds
  • 1.5 tbsp maple syrup
  • Pinch of beet powder, matcha powder and turmeric; placed into separate bowls


Chocolate Easter Porridge



  1. Add oats, cocoa powder, flax, salt, maple syrup, oat milk and water to a pot. Bring to the boil, simmer and stir for 5 – 8 minutes; until they reach your desired consistency. 
  2. Meanwhile mix together ground almonds and maple syrup in a bowl. Divide into three and mix each one to a colourful paste with matcha, turmeric and beet powder. The one with turmeric powder will have a strong taste so you can add a little vanilla extract or orange extract to counteract the taste if you like.
  3. Divide the different colour doughs into little mini balls and shape into eggs.
  4. Serve oats topped with dairy free yogurt of choice, chocolate chips and mini eggs, with a little extra drizzle of syrup if desired.
Chocolate Easter Porridge

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