Superfood-Loaded Champorado

Bowl with Strawberry Cashew Crunch Bites surrounded by Cashew Butter Jar, Cashews, and Strawberries

In the Philippines there is a staple breakfast called Champorado. Traditionally it’s made with sweet glutenous rice, tablea (a fermented 100% Filipino Chocolate) and topped with crispy dried fish.

In our version, we replaced the sweet rice with heart healthy steal cut oats.  It’s the best oats to use to mimic the bite of rice and replace the salty fish with our Spread The Love Almond Cashew Power butter.  The one thing we are keeping true is the tablea, which you can easily order from the internets.

Recommended Tablea: 


  • 1 Cup Steal Cut Oats
  • 1 Tablespoon Flax meal
  • 1 Tablespoon Chia Seeds
  • 3 Cups Water
  • 1 Cup Full Fat Coconut Milk (or any milk you prefer)
  • 1 Cup Chopped Tablea
  • 1/4 Cup Maple Syrup
  • Toppings
  • 1 Cup Raspberries
  • 1 Cup Blueberries
  • 1 Banana Sliced
  • 1 Tablespoon Cocoa Nibs
  • 1/4 Cup Spread The Love® ALMOND CASHEW Power Butter
  • 1 Tablespoon Dried Malunggay Leaves or Moringa Powder


  • Step 1 -
    In a large sauce pan mix together the oats, flax meal and chia seeds. Add in the water and bring up to a boil. Then turn down the heat and leave to simmer for about 20 minutes until the water has been absorbed but the oats. With the heat still on low add in the coconut milk and tablea. Mix well until the chocolate has melted. Add in the maple syrup to sweeten lightly. Add more if needed.
  • Step 2 -
    Divide the Champorado into bowls and top with the fruit. Drizzle Spread The Love Almond Cashew Power Butter all over. To finish sprinkle the cocoa nibs and dried malunggay leaves.
Leave a comment

Please note, comments must be approved before they are published