Do you like chocolate and strawberries? I do! In my humble opinion, they’re one of the best combinations. I’m always finding more ways to put them together into everyday foods, such as my Strawberry Chocolate Milk and my Chocolate Coconut Banana Sorbet with Strawberries.

So it’s only natural that I’d eventually find a way to eat strawberries and chocolate for breakfast. And with this Chocolate Porridge with Strawberries and Pecans, I’ve achieved breakfast perfection.

Chocolate Porridge with Strawberries & Pecans {low FODMAP, dairy-free} | A Less Irritable Life

 

But wait… it is chocolate porridge, but it’s still seriously healthy

Now, ‘chocolate porridge’ may suggest this is a hideously unhealthy breakfast. But that couldn’t be further from the truth. I’m not putting actual chocolate into the porridge. Instead, I’m adding cocoa. This gives a fantastic chocolate flavour, especially when the porridge is made using ‘milk’ – I use almond milk.

What I love most about having chocolate at breakfast time is that it’s like having pudding for breakfast. And there’s something really wonderful about starting your day with a treat. No matter how you felt when you woke up, and it leaves you feeling warm and fuzzy inside – which is especially great on cold winter mornings.

 

Why I’ve chosen to use pecans in this recipe

While pecans are a fast favourite in some countries, in Australia they’ve never been as popular. So I’ve only recently discovered the joys of pecans, but have fast become a convert. I actually used to make this recipe with hazelnuts – but that was before starting a low FODMAP diet, since the amount of nuts used here would not be low FODMAP if hazelnuts were the nut of choice. But since converting to pecans, I’ve never looked back.

Here’s why pecans are perfect for this recipe:

  1. They’re low FODMAP, which decreases the risk of overloading FODMAPs at the start of the day.
  2. They provide a rich ‘earthiness’ that works well with the cocoa.
  3. They have a slight caramel/maple flavour that goes stunningly well with strawberries.

Chocolate Porridge with Strawberries & Pecans {low FODMAP, dairy-free} | A Less Irritable Life

 

Ways that you can change this recipe (and keep it low FODMAP)

But, if you’re wanting to lift the richness and put a ‘fresher’ spin on this recipe, here’s a little trick… top the porridge with some finely shredded mint leaves just before serving. The combination is intriguingly delicious and refreshing, and perfect for summer.

Or if you wanted to make it even more like a pudding, add a dollop of low FODMAP yoghurt on top of the strawberries. I recently tried this with coconut yoghurt and it was seriously good. Admittedly the coconut yoghurt makes it less of an everyday food, but it’s an interesting treat.

Okay, if you aren’t convinced yet that you have to try this recipe, there’s probably nothing I can do to persuade you. But that would be your loss. So, if you want a breakfast that’s seriously delicious and also seriously healthy, give this Chocolate Porridge with Strawberries and Pecans a go.

Chocolate Porridge with Strawberries & Pecans {low FODMAP, dairy-free} | A Less Irritable Life

 

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Chocolate Porridge with Strawberries & Pecans {low FODMAP, dairy-free} | A Less Irritable Life

Chocolate Porridge with Strawberries & Pecans


  • Author: Glenda Bishop
  • Prep Time: 3 minutes
  • Cook Time: 5 minutes
  • Total Time: 8 minutes
  • Yield: 1 serve
  • Category: Breakfast & Brunch

Description

If you want a low FODMAP breakfast that’s seriously delicious and also seriously healthy, give this Chocolate Porridge with Strawberries and Pecans a go.


Ingredients

  • 1/3 cup rolled oats
  • 1 and 1/2 tsp cocoa powder
  • 1 tsp sugar
  • 1 cup unsweetened almond milk
  • 1/2 punnet (125g) of strawberries, chopped
  • 20g pecans, chopped

Instructions

  1. Put oats, cocoa, sugar and milk into a small saucepan and stir. Put over medium heat until it starts to bubble, then reduce heat to low. Cook for about 5 minutes or until the porridge reaches the desired consistency, making sure you stir regularly with a spoon to stop it from sticking to the pot.
  2. To serve, put the porridge into a bowl and then top with the strawberries and pecans.

Ingredient Notes

  • This recipe is suitable for a low FODMAP diet, provided that the recommended serving size for this recipe is not exceeded.
  • This recipe is naturally dairy-free. It can be made gluten-free by using rolled quinoa instead of rolled oats; it can be made nut-free by leaving off the pecans (it still tastes great!). However, if you have an allergy to any of these items, or have coeliac disease, please check the labels on any purchased ingredients to ensure they are safe for your requirements.
  • Make sure that the cocoa is pure and doesn’t contain any ingredients other than cocoa.
  • Almond milk is low FODMAP, but you could also use lactose-free milk, soy protein milk or hemp milk, depending on your personal food tolerances. If you choose to use a different kind of milk than unsweetened almond milk, you may not need to add the sugar to the porridge because the milk may already provide enough sweetness.

Low FODMAP Portion

  • Serving Size: 1 bowl of porridge

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