Food, Recipes
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Morning Speculoos Porridge

Speculoos spread may be the ultimate twinkling gem I found during my travels around Belgium last Summer (sorry Atomium/Bruges Belfry Tower/other amazing landmarks). And if you know what I mean, you came home with at least 3 jars of the stuff in your suitcase and rucksack too (if you had enough willpower to resist eating it all from the jar with your fingers on the Eurostar home).

I had always glimpsed at the stuff when in the incredible Le Pain Quotidien, super amazing Belgian (now London famous) cafe/restaurant chain, but now it’s right in the palm of my hands when I enter. It may not be the epitome of good health, but it damn sure is a tasty treat.


For those who have yet to discover, Speculoos biscuits are very famous all around Belgium, like the Biscotti or Amaretti of Italy. Order a cup of coffee? Have a Speculoos biscuit. Order a Speculoos hot chocolate? Have a Speculoos biscuit. And, as you may now have guessed. Speculoos spread is basically composed of pulverised Speculoos biscuits, magically becoming a heavenly creamy entity that can be spread upon and swirled into many a substance of carbohydrate. Convinced? You should be.

Now I don’t often advocate something quite so un-nourishing as Speculoos spread, but as my family always say, everything in moderation. Am I right.

Speculoos spread is pure heaven on the top of some toasted organic wholemeal sourdough, spread with organic grass fed salty butter. But this time I tried it out swirled into some soaked oat porridge – enough to keep anyone stuck in bed for a few more hours on the weekend.

Soaked Oat Speculoos Porridge
Makes around 2 bowls

1 cup or so of organic porridge oats
1 to 2 cups filtered water
1 teaspoon of plain organic yoghurt or lemon juice
Pinch of pink himalayan salt
A dash of any natural sweetener of choice (I like maple syrup or raw honey)

Handful of crushed walnuts
Speculoos spread
Dash of Cinnamon

In a bowl combine your oats with some warm filter water (off the boil). Stir in your yoghurt or lemon juice – this helps make the oats more digestible (great for those with poor digestion like myself). Give the oats a good mix and transfer to an airtight container or kilner jar or even cling film wrapped bowl, and leave in the fridge overnight (or atleast for a good few hours or so).

In the morning, warm a pan up to a medium heat. Take your oats and place in the warmed pan, water and all. Stir continuously for a few minutes and the oats will thicken up really quickly, due to all the soaking. Here you can improve the consistency by adding either more water or any milk of choice – plant milks work great. Add a pinch of salt and a dash of any natural sweetener to taste. When at the right consistency and flavour, remove and transfer to a serving bowl.

Swirl in some speculoos spread and top with crushed walnuts, a dash of cinnamon and even a sprinkle of salt. Make sure to let cool for a few minutes for best results. Go back to bed with your porridge and cuppa and enjoy.


This entry was posted in: Food, Recipes


I'm Annie and I like to write about my culinary and travelling adventures. I keep a photo diary of my journeys and I like to write about things too.

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