Gingerbread Oatmeal (gluten free & vegan)
A nourishing bowl of gingerbread oatmeal is 100% the best winter warmer. Creamy almond milk, aromatic spices, grilled banana and delicious vegan choc Gnawbles ALL feature in this porridge.
Servings: 1
Ingredients
- 1/2 ripe banana
- 1/8 tsp margarine
- 50 g rolled oats gluten free
- 200 mls almond milk unsweetened
- 1.5 tsp maple syrup
- 1/4 tsp ground ginger
- 1/4 tsp cinnamon
- 1/8 tsp all spice
To serve
- 30 g choc hazelnot gnawbles
- 1 gluten free ginger biscuit roughly chopped
Instructions
- Trim the banana stalks and cut lengthways keeping the peel on. Brush the cut sides of the banana with the margarine. Heat a griddle pan over a high heat. Place the banana cut side down onto the pan and grill for 2 minutes. Turn over and grill peel side down for a further minute. Remove from the pan and carefully remove the peel.
- In a large saucepan add the oats, almond milk, maple syrup and spices. Bring to a gentle boil then reduce the heat to a simmer. Continue to cook the oats for 5 minutes, all whilst stirring continuously until you reach a creamy, thick consistency.
- Pour into a large bowl and drizzle with extra maple syrup. To serve, top with the griddled banana, choc hazelnut gnawbles and crumbled ginger biscuit.