Chocolate and Orange Rye Porridge


1/3 cup Water for soaking

1 1/2 Clarks Agave Syrup

1 Orange to Juice



Pistachio nuts


2 Vegetable oil

3/4 cup Clarks Agave Syrup

300g Porridge oats

50g Pumpkin seeds

50g Desiccated coconut

1 Cocoa powder

2 Cacao nibs

50g Unsalted pistachio nuts, chopped

1 zest Orange



  1. Place the rye flakes and water in a bowl. Stir well and soak overnight in the fridge.

  2. Drain well and place in a saucepan with the orange juice.

  3. Cook over a moderate heat for 3-4 minutes until thickened.

  4. Pour into a bowl and top with granola.


  1. Heat the oven to 150C/gas mark 2.

  2. Mix the oil and Clarks Agave Syrup in a large bowl.

  3. Add the oats, pumpkin seeds, coconut, cocoa powder and orange zest and mix well. Add a splash of water and stir.

  4. Tip the granola onto two baking sheets and spread evenly. Bake for 15 minutes, remove from the oven and give it a stir.

  5. Bake for a further 10 minutes until golden brown.

  6. Remove from the oven and cool.

  7. When completely cold, tip into a large bowl and add the cacao nibs and pistachio nuts. Stir well . Store in an airtight container.