Gingerbread porridge

Gingerbread porridge


During the dark winter months I crave porridge most mornings.  However to stop things getting boring, I like to mix up my toppings and flavours.  This is my version of gingerbread porridge.  It spiced with fiery ginger and sweetened with chopped dates.  For my post I went all out and topped the bowl with mini gingerbread stars, crystallised ginger slivers, cranberries and some chopped pecans.  I finished it off with a drizzle of Clearspring’s organic  rice malt syrup.  I was recently gifted a packet of Puolen Hehtaarin Metsä organic oats and I have to say they are the best porridge oats I have ever tried.  They won an honourable mention in this year’s organic produce awards and I can see why.  They need to be cooked low and slow and they tuen deliciously creamy and tender, almost like rice porridge.  I am a complete convert!

Gingerbread Porridge – one large or two small portions

3 dl water

1 dl plant based milk

1 dl organic gluten free oats (I used Puolen Hehtaarin Metsä organic oats)

1 tsp ground ginger

1/2 tsp of cinnamon

2 dates chopped

a pinch of salt

a drizzle of Clearspring rice malt syrup

ginger bread, jam, frozen cranberries, chopped crystallised ginger and pecans to serve


Add the water and milk to a medium sized pan.   Add the oats, ginger, cinnamon and dates.  Bring to the boil, cover with the lid and then reduce to a simmer and allow to cook slowly for 20 minutes, stirring occasionally.  If you porridge becomes too thick add a splash of water.

Once the porridge is deliciously creamy, season with a pinch of salt, before pouring into a bowl and adding your favourite toppings.


ginger bread porridge


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