In the Philippines we usually have the champorado as the glutinous ( sticky ) rice porridge cooked with the homemade chocolate tablets or tablea and coconut milk. My mom makes her own tablea from our own cacao fruits from the yard. It is absolutely very good as it is, I ate it as chocolate or as a hot drink or as champorado. Having both glutenous rice and tablea unavailable, I thought of recreating this. Today, my girls want me to prepare them this for breakfast and I thought why not. It´s been a while since the last time I prepared them this. My kids ate oatmeal porridge for breakfast most of the time so oatmeal champorado instead is an easy twist.
Do you know how is the traditional way to eat champorado in my home country? It is locally known, that this porridge needs to be eaten with the fried dried fish. I know what you are thinking, sounds weird right, actually, it´s delicious 🙂 Even though I will admit that I like my champorado as it is without the dried fish.
So this menu I will change the main ingredients, glutinous rice to oatmeal, tablea to cocoa powder and coconut milk to fresh milk.
Ingredients:
oatmeal 3 1/2 dl
fresh milk 6dl
water 6dl
cocoa powder 1 dl (approx)
sugar 1 dl (add more based on own taste)
salt
Procedure:
Mix water and fresh milk and wait until it boils.
Add the porridge, mix well
Add the sugar and the cocoa powder
Cook in medium heat for about 15 minutes and mix occasionally
Add a pinch of salt
Serve hot or cold. You can add milk too if you want before serving.
Enjoy!
Hope you like this very simple menu. If you had been preparing this before and find another way or some twist, don´t forget to share it here by commenting below. You can also share what are your kids comfort food for breakfast.