600 ml (1 pint) milk (or rice milk for a dairy-free option)
100 g (3 1/2 oz) porridge oats
3 tablespoons cocoa powder, plus extra for dusting (optional)
4 tablespoons soft brown sugar
75 g (3 oz) mixed berries
2 tablespoons maple syrup
Place the milk in a heavy-based saucepan with the oats and bring to the boil. Add the cocoa powder and sugar, then reduce the heat and simmer for 6–7 minutes, stirring occasionally, until the oats have swollen and the porridge has thickened, adding a little water to loosen if necessary.
Mix the berries with the maple syrup. Serve the porridge in warmed serving bowls with the berries spooned into the centre. Dust with cocoa powder, if liked.