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Gingerbread porridge with a hazelnut and almond crunch
25 m active | 25 m total
Nutrition facts per serving:
  • Energy in kcal about 545
  • Fat about 24g
  • Carbohydrates about 79g
  • Protein about 13g
This is needed
This is needed for 1 people
Crunchy topping
  • 2 tsp maple syrup
  • 1 tbsp hazelnuts, chopped
  • 2 tsp Cocoa Nibs
  • 1 tbsp flaked almonds
  • 1 pinch Himalayan salt
  • 2.5 dl water
  • 2.5 tbsp whole-grain rolled oats
  • 0.5 tsp vanilla paste
  • 2.5 dl oat drink (or a milk of your choice)
  • 2.5 tbsp fine whole-grain rolled oats
  • 1 tbsp maple syrup
  • 1 tsp gingerbread spice
  • a little maple syrup
  • 0.5 bananas (well ripened), sliced
  • a little oat drink (or a milk of your choice)
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And that's how it's done
And that's how it's done
Crunchy topping
Mix the hazelnuts with the flaked almonds and maple syrup in a small frying pan, caramelize over a medium heat until golden brown. Remove from the hob, mix in the cocoa nibs. Leave to cool and become crunchy.
Boil the water and salt in a medium-sized pan. Add the oat flakes, return to the boil. Add the oat milk, gingerbread spices and vanilla, stir well, simmer over a medium heat for 5-7 mins., stirring occasionally. Stir the porridge again thoroughly before serving, stir in a little more oat milk and maple syrup to taste.
Serve the porridge in a bowl, scatter over the crunchy topping and sliced banana. Drizzle a little maple syrup and oat milk over the top, serve immediately.