Gingerbread porridge with a hazelnut and almond crunch

breakfast winter winter
Total: 25 min. | Active: 25 min.
vegan, lactose-free, gluten-free

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.

Nadia Damaso - Eat better not less

Ingredients

for 1 person

Crunchy topping
1 tbsp hazelnuts, chopped
1 tbsp flaked almonds
2 tsp maple syrup
2 tsp Cocoa Nibs
Porridge
2 ½ dl water
1 pinch Himalayan salt
2 ½ tbsp whole-grain rolled oats
2 ½ tbsp fine whole-grain rolled oats
2 ½ dl oat drink (or a milk of your choice)
1 tsp gingerbread spice
½ tsp vanilla paste
1 tbsp maple syrup
Toppings
½  banana (well ripened), sliced
a little  maple syrup
a little  oat drink (or a milk of your choice)

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.

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