Vegan gingerbread porridge with orange and walnuts

Vegan gingerbread porridge made with oats and oat milk, gingerbread spice, cocoa, orange and toasted walnuts. A warm Advent breakfast, 460 kcal per bowl.

At a glance

• Serves 2
• Prep time: 5 min
• Cooking time: 8 min
• Total time: 13 min
• Calories: 460 kcal per serving
• Protein: 12 g
• Fat: 17 g
• Carbs: 66 g

Ingredients

• 100g rolled oats
• 400ml oat milk
• 2 tbsp maple syrup
• 1 unwaxed orange
• 30g walnuts
• 1 tsp gingerbread spice
• 1 tbsp cocoa powder
• 1 pinch of salt

Method

You’ll need: frying pan · saucepan · chopping board · knife · grater · wooden spoon

1. Bring the oats, oat milk, gingerbread spice, cocoa and salt to the boil, stirring, and leave the porridge to swell over a low heat for 5 minutes until creamy.
2. Grate a little orange zest, then peel the orange and slice it.
3. Toast the walnuts in a dry frying pan for 3 minutes and chop them roughly.
4. Stir the maple syrup and orange zest into the porridge.
5. Divide the porridge between two bowls and serve with the orange slices and walnuts.

Good to know

A breakfast that tastes like gingerbread from the Christmas market and is ready in ten minutes. Orange and walnuts make it fresh and crunchy.

Swaps

Oat milk → almond milk (contains tree nuts) or milk (not vegan). Walnuts → pecans. Maple syrup → a mashed banana. Orange → mandarins.

Cooking tips

Stir in the cocoa right at the start so it doesn't go lumpy. If the porridge gets too thick, add a splash of oat milk.

Storage

Keeps, covered, for 2 days in the fridge; add a little oat milk when reheating.

Allergens

Contains gluten (oats, unless labelled gluten-free) and walnuts (tree nuts); no milk or egg, suitable for children.

Frequently asked questions

How long does gingerbread porridge keep in the fridge?

Keeps, covered, for 2 days in the fridge; add a little oat milk when reheating.

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