Ingredients
- 45g porridge oats
- 225ml semi-skimmed milk
- ½ tsp ground ginger, plus extra to dust
- 1 tbsp Greek-style yogurt
- 1 Billington’s Gingerbread finger, roughly crushed
- 10g walnuts, chopped
- ½ tbsp clear honey
Method
- Mix the porridge oats, milk and ginger together in a saucepan and place over a medium heat. Bring to the boil and then simmer for 6 minutes, stirring, until thickened and tender. Then spoon into a bowl.
- Top with the yogurt and sprinkle over the crushed Billington’s Gingerbread, walnuts and a pinch of ginger. Drizzle with the honey to serve.
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