Chocolate and Orange Rye Porridge

PORRIDGE

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.

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.