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- Home
- Inspiration & Gifts
- Recipes
- breakfast
- Gingerbread porridge with a hazelnut and almond crunch
Gingerbread porridge with a hazelnut and almond crunch
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
- 1 tbsp hazelnuts, chopped
- 1 tbsp flaked almonds
- 2 tsp maple syrup
- 2 tsp Cocoa Nibs
Porridge
- 2.5 dl water
- 1 pinch Himalayan salt
- 2.5 tbsp fine whole-grain rolled oats
- 2.5 tbsp whole-grain rolled oats
- 2.5 dl oat drink (or a milk of your choice)
- 1 tsp gingerbread spice
- 1 tbsp maple syrup
- 0.5 tsp vanilla paste
Toppings
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- 0.5 banana (well ripened), sliced
- a little oat drink (or a milk of your choice)
- a little maple syrup
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.
Porridge
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.
Toppings
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.
