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.