Gingerbread porridge

Gingerbread porridge


  • Serves
  • Prep time 5m
  • Cooking time 10m

  • 15g butter
  • 2 tsp ground ginger
  • 1 tsp cinnamon
  • ½ tsp mixed spice
  • 100g porridge oats
  • 300ml milk
  • 250ml water
  • 3 tbsp Rowse cinnamon honey, plus extra for drizzling
  • handful pecan nuts, roughly chopped (optional)
  1. In a saucepan melt the butter over a low heat then stir in the spices and cook for 30 seconds or until fragrant.
  2. Pour in the water and milk and add the porridge oats.
  3. Bring to the boil, stirring and cook for 3 – 4 minutes, or until done to your liking.
  4. Stir in the honey.
  5. Divide the warm porridge between 2 bowls, and scatter with the pecan nuts, if using. Drizzle with a little extra honey to serve.