- Add the porridge oats and milk to a small pan, and cook on a low heat for 5 minutes, stirring continuously.
- Once the porridge is thick, stir through the ginger and then spoon the porridge into a bowl.
- Top with the dried cranberries, a sprinkle of desiccated coconut and ground cinnamon.
- Serve with the gingerbread biscuits and enjoy – a festive breakfast treat!
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