Christmas gingerbread porridge with chocolate topping

A breakfast that smells like Christmas baking. The base is our Organic Cinnamon Oatmeal with gluten-free oats, almonds, dried apples, quinoa, chia seeds and cinnamon. Its sweetness comes from dates, with no added sugar. Gingerbread spice and pear turn it into a Christmas porridge, finished with a spoonful of Protein Topping Choco Cream made from peanuts and cocoa.

Method:

• Put a serving of Cinnamon Oatmeal in a small pan, add the gingerbread spice and pour in the milk.
• Cook over a low heat for 3 to 4 minutes, stirring, until the porridge thickens.
• Slice the pear thinly.
• Pour the porridge into a bowl, top with the pear and drizzle with a spoonful of Choco Cream topping.
• Sprinkle with chopped walnuts and a pinch of cinnamon.

Tip:

If the topping is too thick, stand the bottle in warm water for a few minutes. It will then run beautifully over the warm porridge.