Porridge breakfast cappuccino

  • 2 persons
  • 20 min
Barista Oat


  • 60 gr porridge oats
  • 200 ml Provamel Barista Oat + 50 ml to froth
  • ½ tsp gingerbread spices
  • 2 tsp maple syrup
  • 50 ml coffee

20 min

  1. Cook the oats in 200 ml Barista Oat together with the gingerbread spices, maple syrup and coffee until you have a nice porridge texture.
  2. Froth the remaining Barista Oat until the desired thickness.
  3. Divide in bowls and finish with the frothed Barista.

trust your food

Know what you eat and eat what you know. We believe in a world where food comes from the land. Nothing artificial. Only what nature intended. Nothing more, nothing less. For you, for the planet, for everybody.  Provamel is committed to make you trust food again. We want to be open and honest in everything we do and say to help you do so. If it is not good for you, it's not right to us. We're not perfect, but ever since we started out in 1983 we’ve been dedicated to doing better. Bit by bit, year on year.