A festive and warming breakfast full of Sinterklaas flavours
There's nothing quite like starting the day with a nourishing breakfast that puts a big smile on your face. With pepernoten, no less =D This little recipe started as a simple experiment, but turned out so good I just had to share it. And hey — once the Sinterklaas season is over, just swap the pepernoten for cashew nuts; equally delicious.
Add the oats to the saucepan, pour in the coconut water and warm over low heat, stirring continuously. Add the spices, almonds and honey and let everything heat through for another minute. Turn off the heat, pour the oatmeal into a bowl and top with the raspberries and pepernoten. And honestly, a few extra never hurt 😉
Recipe
A creamy oatmeal porridge with coconut water, speculaas spices and honey, topped with raspberries and pepernoten. A festive breakfast that's perfect for the Sinterklaas season.
| Course | Breakfast |
|---|---|
| Kitchen | Dutch |
| Servings | 1 |
| Preparation time | 10 min |
|---|---|
| Total | 10 min |
Add the oats to the saucepan, pour in the coconut water and warm over low heat, stirring continuously. Add the spices, almonds and honey and let everything heat through for another minute. Turn off the heat, pour the oatmeal into a bowl and top with the raspberries and pepernoten. And honestly, a few extra never hurt 😉
This breakfast comes together in minutes and tastes wonderful on a cold December morning. The combination of speculaas spices and pepernoten makes it extra festive.
Want it a little sweeter or richer? Add an extra drizzle of honey or a splash more coconut water for a looser, silkier texture.
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