Gingerbread porridge with a hazelnut and almond crunch

Gingerbread porridge with a hazelnut and almond crunch

Total: 25 Min. | Active: 25 Min.
vegan, lactose-free, gluten-free
Nutritional value / people: 545 kcal
, Fat: 24 g
, Carbohydrate: 79 g
, Protein: 13 g

It's time for gingerbread at the breakfast table. You can even prepare this recipe the evening before and store it in a jar. Place the jar in the fridge overnight and take your overnight oats with you to work the next morning. Not only does this save time but it also guarantees a satisfying, nutritious and delicious breakfast. Only add the nut crunch and banana in the morning though, otherwise the nuts will go soft and the banana will turn brown.


1 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Crunchy topping

1tbsp hazelnuts, chopped
1tbsp flaked almonds
2tsp maple syrup
2tsp Cocoa Nibs


2 ½dl water
1pinch Himalayan salt
2 ½tbsp whole-grain rolled oats
2 ½tbsp fine whole-grain rolled oats
2 ½dl oat drink (or a milk of your choice)
1tsp gingerbread spice
½tsp vanilla paste
1tbsp maple syrup


½ banana (well ripened), sliced
a little maple syrup
a little oat drink (or a milk of your choice)
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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.

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