Oat and spelt porridge with hazelnuts and cocoa

Ingredients

For 1 serving

• Rolled oats25 g
• Spelt flour20 g
• Reduced-fat milk220 ml
• Hazelnuts15 g
• Unsweetened cocoa powder5 g
• Honey1 teaspoon

Contains: gluten, lactose, nuts,

Method

1. In a small pan whisk the spelt flour into the cold milk until there are no lumps, then add the oats.
2. Cook over medium heat for 5 minutes, stirring constantly, until thick and creamy.
3. Meanwhile, toast the hazelnuts in a small dry pan over medium heat for 2–3 minutes, until the skins crack and they smell fragrant; rub them in a tea towel to remove the skins.
4. Pulse half the hazelnuts with the cocoa in short bursts until powdery.
5. Stir the powder into the porridge, pour into a bowl and finish with the whole hazelnuts and a drizzle of honey.