I must say, I’m an avid supporter of these creamy, fudgy porridges. Seriously, what could be better than a bowl of whole grain oatmeal with no added sugar that tastes exactly like the batter of a chocolate dessert?! I love the decadent base of my Fudgy Banana and Peanut Butter Oatmeal; the Brownie Batter Oatmeal is to-die for; and now I have Raspberry Fudge to add to my list.
This oatmeal is perfect for those of you who want the creamy fudginess of my chocolate recipes, but without the banana. As much as I worship bananas in my oatmeal, I totally understand those of you who are averse. I myself went through an anti-banana phase. If you like raspberries, here is your solution.
This porridge reminds me of a raspberry truffle. It’s difficult to believe that it contains no added sugar.
I used fresh raspberries for this recipe, but you could easily sub in frozen berries. The beauty of this recipe is that all the fruit gets broken down and stirred into the oatmeal anyway, so it doesn’t need to be a fresh, dainty berry.
What you'll need:
- 3/4 cup milk of choice
- 1/4 cup quick-cook steel-cut oats
- 1/2 cup fresh or frozen raspberries
- 2 tbsp cocoa powder
- pinch of salt
How to make it:
- Bring milk (I use 1/2 c almond milk and 1/4 c water) to a boil, add oats, and reduce heat to medium. (If you'd like to add a teaspoon of flax or chia seeds, do so now.)
- Immediately add raspberries and stir.
- After a couple of minutes, stir in cocoa powder and salt.
- When you're pleased with the consistency of the oatmeal, transfer to a bowl. Add a splash of your milk of choice and any other additional toppings (shredded coconut, nuts, etc.).