sweet ginger porridge
this super comforting breakfast made with our GINGERBREAD SYRUP is a festive hug in a bow
- 40g porridge oats
- 200ml plant based milk (we used coconut)
- 2 tbsp Sweet Freedom GINGERBREAD SYRUP
- for topping: coconut yoghurt, pitted cherries, chopped pecans and a heavenly drizzle of Sweet Freedom GINGERBREAD SYRUP
Combine oats, milk, and GINGERBREAD SYRUP in a small saucepan over medium heat.
Bring to the boil.
Cook, stirring for 2–3 minutes or until oats are soft and creamy.
- Serve with coconut yoghurt, pitted cherries, chopped pecans and a heavenly drizzle of GINGERBREAD SYRUP.