I usually prefer a savoury breakfast but since I am a coffee addict, and this did not look overly sweet, I thought I would give it a try.

The recipe is for two servings, so I put half of it aside and on day 2, instead of just reheating, I decided to make that portion into a kind of thick pancake. As you can see, not very successfully.

Also, I don’t know which is more pathetic – my food styling skills or my food photography skills, especially when I want to take the photo as quickly as possible and eat the food while it is warm.

Both versions were very nice though, although still a little bit on the sweet side for me. With the garnish, they both tick three boxes in the Dr erer’s Daily Dozen

App :-). Also, the cashew yogurt I had made was not rancid enough to balance it out. Making my own plant-based yohurt is obviously another thing I have to work on.

• 2 tsp brown sugar
• 4 tsp dark cocoa powder, the best quality you can find
• 100 ml freshly brewed espresso (I always make coffee in a “French press”, so I just made an extra strong version)
• 1 tsp vanilla extract
• 100 g porridge oats
• 500 ml unsweetened almond milk
• 3 dates, halved and thinly sliced
• t1sp ground (real) cinnamon (not cassia)
• 100 g dairy-free yogurt (I made some cashew nut yogurt), optionally swirled with peanut butter
• Garnish in the form of berries, chopped nuts/almonds, pumpkin seeds, …

Put the sugar and cocoa powder in a small pan, and gradually add the espresso and vanilla, stirring until the sugar has dissolved. Bring the mixture to a gentle boil over a medium heat. Reduce the heat and simmer for 6-8 minutes or until slightly thickened and syrupy.

Meanwhile (or the night before), place the oats into a medium pan and stir in the milk, dates, cinnamon and a pinch of salt.

Just before serving, cook over a low-medium heat for 4-5 minutes, stirring until thick and creamy. Set aside half for the next day.

Garnish with yogurt and berries/nuts, …..