Gingerbread porridge is a creamy bowl of oats with ginger and cinnamon aromas that bring winter baking to mind. There is no need to line up a dozen spice jars: Pure Tea Gingerbread Latte already combines date with eight spices. Stir it in after the oats have cooked and cooled slightly, so the flavours blend without boiling the spice mixture.
This recipe makes two bowls, with a soft texture, easily adjusted spice level and optional apple topping. It contains no coffee. You will also find guidance on choosing oats, measuring the powder and avoiding thick, lumpy porridge.
What gives this porridge its gingerbread flavour?
Gingerbread Latte powder contains exactly date, ginger, cinnamon, cardamom, coriander, clove, allspice, fennel and nutmeg. That is nine ingredients, including eight spices. Date is a fruit: it adds fruity sweetness, but is not a ninth spice.
There is no crumbled gingerbread or crushed biscuit in the blend. Its name describes the flavour. Oats and milk make the creamy base; the powder adds the spices. Keeping those roles clear makes for a simple recipe, without adding syrup or buying gingerbread to blend into it.
Ingredients for two bowls
- 80 g plain fine porridge oats;
- 300 ml plain milk or plain plant-based drink;
- 100 ml water for cooking, plus 2 tablespoons lukewarm water to mix the powder;
- 2 teaspoons Pure Tea Gingerbread Latte powder;
- optional: half a washed apple, thinly sliced, to serve.
Allow: about 5 minutes to prepare, 10 minutes to cook and 5 minutes to cool slightly, or 20 minutes altogether. These times vary with your oats, pan and hob: use the temperature rather than a fixed wait to decide when to add the powder. You will need a small saucepan, a spoon or spatula, a small bowl for mixing and, to check the temperature, a kitchen thermometer.
The 400 ml cooking liquid is a starting point for a soft texture. Oats vary in how much they absorb, so keep a little extra water or milk handy for adjusting at the end. It is easier to loosen thick porridge before serving than after it has cooled in the bowl.
How to make gingerbread porridge, step by step
1. Cook the oats gently
Put the oats, 300 ml milk and 100 ml water into the pan. Heat over a medium heat until small bubbles appear, then turn the heat down. Cook for around 5–7 minutes, stirring regularly and scraping the base. Follow the packet instructions if they differ: you want tender oats and a mixture that still flows, without a rolling boil.
2. Mix the Gingerbread Latte paste
While the oats cook, put the 2 teaspoons of powder into the small bowl. Add 2 tablespoons of lukewarm water and stir to a smooth paste. This water is additional to the pan quantities. Press any small clumps against the bowl rather than sprinkling dry powder into already thick porridge.
3. Add the spices off the heat
Take the pan off the heat. Allow the porridge to cool to 65–70°C at most, then stir in the spice paste thoroughly. The cooling time depends on the pan and amount, so a thermometer is more reliable than a fixed wait. Do not bring it back to the boil after adding the powder.
4. Adjust and serve
If the porridge has become too thick, add a little water or milk, a spoonful at a time, until it reaches the texture you like. Divide between two bowls, add the thin apple slices if using, and serve at a comfortable eating temperature. Porridge keeps thickening as it cools, so leave it slightly looser in the pan than you want it in the bowl.
Fine or jumbo oats: why it matters
Fine porridge oats are convenient here because they quickly make a smooth, creamy base. Jumbo oats retain more bite and may need longer cooking or more liquid. If you change the type of oats, do not insist on seven minutes: check their tenderness and the manufacturer's instructions.
Avoid swapping the oats for an equal weight of oat flour without changing the method. It absorbs liquid differently and can make a much denser mixture. A flavoured instant oat mix would also alter sweetness and spice levels. Start with plain oats to understand the result.
Which milk makes creamy spiced porridge?
Plain milk gives you a straightforward starting point. For a plant-based drink, choose a flavour you already enjoy: oat can extend the cereal notes, while coconut will be more noticeable. A vanilla-flavoured version changes the recipe's profile and is not needed for the gingerbread flavour.
Check the ingredients if you want to avoid added sugars: some plant-based drinks contain them, including certain barista versions. Barista does not automatically mean no added sugar. Our guide to choosing plant-based milk for a latte helps compare bases, although here the aim is porridge texture rather than foam.
How to adjust the spices without upsetting the balance
Start with one teaspoon of Gingerbread Latte per person. This is a guide for getting to know the blend, not a reason to keep increasing the amount. Taste after stirring it in and notice the different spices. For a milder result, add a little liquid or use less powder next time.
For a bolder flavour, mix a small extra amount of powder separately before adding it. A large pinch of cinnamon alone will not recreate the whole blend: ginger, cardamom and the other spices play their parts too. Note your favourite quantity so you can make the same bowl again.
Three easy mistakes to avoid
Adding dry powder to thick porridge
Once the oats have thickened, little clumps are harder to disperse. Mixing a separate paste makes incorporation easier. If lumps still appear, loosen the porridge with a little liquid and stir gently before serving.
Cooking until it reaches the final texture in the pan
Porridge firms up during serving and cooling. Stop cooking while it is still soft, then adjust after adding the spice paste. Too high a heat can also make the bottom catch before the oats are tender.
Confusing no added sugars with sugar-free
The powder has no added sugars, but date naturally contains sugars. Milk and optional apple contribute them too. Honey, syrup or biscuits change the composition; none is essential to this recipe.
Try other Fruity Latte flavours
For a different flavour, replace the Gingerbread with the same amount of Banana Spéculoos, then adjust after tasting. Its banana, date and eight spices give a fruitier profile reminiscent of banana bread. Change the powder but initially keep the same oats and liquid so you can taste the difference.
Pumpkin Spice Latte offers an alternative with pumpkin, date, cinnamon, ginger and nutmeg. To explore the flavour differences between these three blends, read our Gingerbread, Pumpkin and Speculoos spiced latte comparison. All five flavours are in the Fruity Latte collection.
Vegan, gluten and allergens: consider the whole bowl
Gingerbread Latte powder is 100% natural, without artificial flavours, colours or preservatives. It is caffeine-free, vegan, gluten-free and made in France. The porridge is vegan when made with a suitable plant-based drink. For a gluten-free version, choose appropriately labelled oats and a suitable drink too: the powder's properties do not automatically apply to the entire recipe.
The powder is packed in a facility that handles nuts, milk and gluten. Consider this statement and every other ingredient label according to your needs. The recipe calls for no coffee, cocoa or chocolate, keeping the focus on the range's fruit and spice flavours.
Frequently asked questions about gingerbread porridge
Can you add Gingerbread Latte straight to porridge?
Yes, but it is better to first mix it with a little lukewarm water to make a smooth paste. Stir in after cooking, once the porridge has cooled to 65–70°C at most, without bringing it back to the boil.
How much powder do you need for two bowls?
This recipe uses 2 teaspoons of Gingerbread Latte for two bowls, or one per person. Adjust to taste afterwards, mixing any extra powder separately first.
Does the porridge contain gingerbread or biscuits?
No. The flavour comes from the date and eight spices in Gingerbread Latte. This recipe contains neither gingerbread nor biscuits.
Can you make it without dairy milk?
Yes. Replace the milk with the same volume of plain plant-based drink. Check its ingredients and allergens; texture can vary with the product.
How do you fix porridge that is too thick?
Add a little water or milk, a spoonful at a time, stirring until you reach the consistency you like. Porridge thickens as it cools, so keep it soft before serving.
