Wonka's Wonderfully Wacky Swirly-Whirly Cinnamon Oats

Name: Wonka's Wonderfully Wacky Swirly-Whirly Cinnamon Oats with White Chocolate Drizzle
Total time: 10 min
Yield: 2
Cuisine: British
Ingredients: 90 grams White Chocolate Chips; 2 sachet(s) Ground Cinnamon; 80 grams Salted Caramel Sauce; 120 grams Instant Oats; 62.5 grams Speculoos Biscuit Crumb; 300 milliliter(s) Boiled Water

with White Chocolate Drizzle

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To celebrate the release of Wonka, in cinemas December 8th, we’ve created wondrous recipes inspired by the movie. Make mornings marvellous with these Cinnamon Swirly-Whirly Oats with White Chocolate Drizzle.

Tags:

Veggie

Allergens:

Soja

•Milk

•Gluten

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total10 minutes

Active 15 minutes

DifficultyEasy

Ingredients

serving amount

90 grams

White Chocolate Chips

(Contains: Soja, Milk)

2 sachet(s)

Ground Cinnamon

80 grams

Salted Caramel Sauce

(Contains: Milk)

120 grams

Instant Oats

(Contains: Gluten May contain traces of: Latte, Soja, Glutenhaltiges Getreide, Schalenfrüchte)

62.5 grams

Speculoos Biscuit Crumb

(Contains: Gluten, Soja May contain traces of: Latte)

Not included in your delivery

300 milliliter(s)

Boiled Water

Nutritional information

Energy (kJ)3240 kJ

Energy (kcal)774 kcal

Fat31.4 g

of which saturates15.7 g

Carbohydrate106.6 g

of which sugars57.1 g

Dietary Fiber5.9 g

Protein13.7 g

Salt0.8 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Bowl

•Measuring Jug

•Kettle

Instructions

a) Fill a measuring jug with hot water from your tap. Place the unopened packet of white chocolate chips into the hot water and set aside for 5 mins. Flip the packet upside down and leave for a further 5 mins.

b) Meanwhile, boil a full kettle.

c) While the kettle boils, in a small bowl, combine half the cinnamon and half the salted caramel sauce.

d) Add the instant oats to a large mixing bowl.

a) Carefully lift the packet of chocolate chips out of the water and massage to ensure all of them have melted. If there are still unmelted chips, return to hot water until completely melted.

b) Pour 300ml of just boiled water into your bowl of oats.

c) Add the remaining salted caramel sauce and cinnamon to the oats, then mix with a spoon until the porridge is creamy, 1-2 mins. TIP: If you like your oats a little runnier, stir in an extra 100ml of boiled water.

a) Divide the oats between 2 serving bowls. Using the cinnamon salted caramel sauce, create a swirl on the top of your oats.

b) Once the chocolate chips are fully melted, snip off a small section from a corner of the packet to create a small hole.

c) Drizzle the white chocolate over the top to resemble the icing on a cinnamon bun.

d) Sprinkle half the speculoos crumb in a crescent shape at the edge of each bowl to finish. TIP: Save the other half of the speculoos crumb for another recipe.

Enjoy!