Chocolate & Chilli Porridge

Porridge is a traditional Scottish breakfast, made with oats, salt and water. In this recipe Andrew, whose grandmother came from the Scottish highlands, shares his spin on this popular staple. It’s a little unconventional, but an ideal way to start the day whether you’re headed off on a horrible public-transport commute into the City, or for a fun family day out using your motorhome as the base. And of course it’s quick and easy to make, just like all our campervan recipies.


  • Servings: 2-4 bowls (depends on size of bowl)
  • Preparation Time: 2 minutes
  • Cooking Time: 5 minutes
  • Difficulty: Easy (even Andrew can do this)

Photo of a bowl of chocolate & chilli porridge in a campervan

A bowl of chocolate & chilli porridge, garnished with tinned strawberries


  • 1 Cup Porridge oats
  • 3 Cups Milk (anywhere from skimmed to gold top, as you prefer)
  • Chilli sauce (Tabasco or Dave’s Ghost Pepper) work well
  • Chocolate (dark)
  • Honey


  1. Put the oats and milk in a large saucepan and heat gently. Keep stirring as the temperature rises and the mixture will start to thicken to a creamy consistency. If it starts to go solid, add more milk and keep stirring. Don’t stop stirring or overheat as you’ll burn the porridge and it’ll taste awful.
  2. When the mixture is hot and creamy add some dark chocolate. We find that a strip per person works well and gives a nice flavour but you can add more or less to taste. We have also experimented with mint chocolate (left over from an Easter egg) and that worked well too.
  3. If you have a sweet tooth but still care about your health then this is a good point at which to add some honey to the mix. We find that a desert spoon per person works well, and serves to nicely contrast the bitterness of the chocolate (which in itself cools down the heat of the chilli), but you can obviously add more or less to suit your taste.
  4. Stir well to ensure that everything is well mixed in and the flavours evenly distributed.
  5. This is a good point at which to serve up for children if you have any because, if ours are anything to go by, young ones tend not to like chilli at breakfast!
  6. Finally add chilli sauce to taste. We tend to use either a generous splash of Tabasco Sauce, or a few drips of Dave’s Ghost Pepper Sauce, but you can use whatever you prefer or have to hand. If you’re not going to be serving to children you may care to reverse the sequence here and add the chilli sauce first, before the chocolate and honey, because it makes it slightly easier to gauge the heat by taste earlier.
  7. Have a quick taste to check the flavours balance well to suit your palette and your diners, adjust any chilli/chocolate/honey ratios as you see fit, add a generous splash more milk if the dish isn’t creamy enough.
  8. Following a final stir, you’re ready to serve up. When available, we find that garnishing with a few sliced fresh (or even tinned) strawberries on the top works well, although you can use almost anything you fancy and at the right time of year may wish to take a wander around the campsite to forage for wild blackberries, and our eldest daughter is very partial to blueberries and sliced banana on her porridge.

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