Gingerbread Porridge

A Jamaican gingerbread inspired porridge with a warming spice blend and a mixture of rolled porridge oats and jumbo oats. This porridge is topped with fried bananas, toasted walnuts, stem ginger pieces, a generous heap of clotted cream and a slug of spiced ginger syrup for added indulgence.

Serves 3


Porridge –

3 tsp ginger

Large pinch nutmeg

Large pinch cinnamon

3 tsp date syrup

3 tsp coconut palm sugar

125g Rude Health Daily Oats

750ml whole milk

Pinch sea salt

Syrup –

2 tbsp Cockspur Old Gold Rum or another dark rum

4 tbsp coconut palm sugar

1 tbsp golden syrup

4 tbsp water

½ tsp ginger

Pinch nutmeg

Pinch cinnamon

Toppings –

2 Bananas

Knob of unsalted butter

Handful toasted walnuts

Clotted cream

3 tsps stem ginger, cubed

Gingerbread Porridge


  1. For the syrup, combine 4tbsp coconut palm sugar, 1 tbsp golden syrup, 4 tbsp water, 1/2 a tsp ginger and a pinch of both cinnamon and nutmeg in a saucepan. Gently warm on a low heat to form a syrup.
  2. Remove the syrup from the heat and leave to cool slightly for 1 minute. Pour into a small bowl and add 2 tbsp rum, stir into the syrup.
  3. Combine the Daily Oats, milk, ginger, cinnamon, nutmeg, coconut palm sugar, date syrup and sea salt in a sauce pan. Gently bring to the boil, then reduce to simmer over a low heat stirring occasionally.
  4. Melt a knob of unsalted butter in a small frying pan, slice three bananas in half lengthways and place in the frying pan.
  5. Turn the bananas after 2 minutes or until golden brown.
  6. Once the porridge mixture has reached your desired consistency (after roughly 3-5 minutes) remove from the heat and serve into three bowls.
  7. Place two banana slices on top of each porridge, then sprinkle with stem ginger and walnuts. Add a generous teaspoonful of clotted cream on top each porridge, then pour over a tablespoon of spiced rum syrup and serve. Enjoy.

Gingerbread Porridge