Zest about a tablespoon of the orange skin. Keep a quarter of the orange while peeling and slicing the remaining parts. Grate or chop the dark chocolate
In a pot, soak the oats in hot water and the peeled orange skins for 10 minutes. In the meantime place the orange slices in a non-stick pan and fry each side on high heat with a tablespoon of cinnamon for 1-2 minutes or until slightly brown.
Remove the orange peels from the pot and start cooking your oatmeal on medium heat with added plant milk and the juice of the reserved orange quarters. After 1-2 minutes, add date paste, cocoa powder and continue cooking until it reaches your desired consistency.
Transfer the porridge to a bowl and place the sliced orange on top. Add the orange zest, dark chocolate, flaky sea salt and drizzle the olive oil.
