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Sloe Gin Drizzle Christmas Spiced Porridge

December 17, 2017



Serves 2




  • One cup of organic porridge oats

  • One & half cups of filtered water

  • One & half cups of dairy free milk

  • One tsp vanilla extract

  • One tsp of your favourite Christmas spice(s) (I use a mixture of cinnamon, nutmeg, ginger, cardamon, allspice, cloves & star anise) 

  • A tbsp of maple syrup or a few drops of stevia

  • Pinch of salt

  • A generous drizzle of good quality maple syrup to serve


Sloe Gin Drizzle


  • One & half cups of frozen mixed berries, such as cherries, blueberries & blackberries

  • Two tbsp's of sloe gin

  • Half cup of filtered water

  • Half tsp of Christmas spices, see above

  • A few drops of stevia or splash of maple syrup





  1. Place the oats, dairy free milk & hot water into a medium saucepan and cover with a lid. Leave to soak whilst you prepare the drizzle sauce.

  2. To make the sloe gin drizzle (which can me made in advance and kept in a jar within the refrigerator) place frozen fruit, gin, water, sweetener & spices into a small saucepan over a medium to high heat. Stir together and leave to heat through for a couple of minutes. As the water starts to bubble and the fruit defrosts, continue to stir until some of the water has evaporated and the mixture has turned into a jewel coloured thick sauce.

  3. Remove the sauce from the heat and allow to cool slightly.

  4. Once you are ready to cook your porridge, place the saucepan with oats & liquid over a medium high heat. Add sweetener of choice, (don't add to much as you will drizzle with maple syrup before serving) I used a few drops of stevia to sweeten mine. Also add the spice mix & vanilla extract. Stir until porridge bubbles and thickens, around five minutes. The longer you cook the porridge, the creamier it becomes. Add extra liquid if needed.

  5. Taste and add extra spice if required.

  6. Once the porridge is at your desired consistency remove from the heat and pour into two bowls.

  7. Spoon the sloe gin drizzle over the porridge with a generous drizzle of maple syrup to bring out the flavours.





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