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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.
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
How it's done
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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