Wonka's Wonderfully Wacky Swirly-Whirly Cinnamon Oats
with White Chocolate Drizzle
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.
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.
Ingredients
90 grams
White Chocolate Chips
(Contains Soya, Milk)
2 sachet(s)
Ground Cinnamon
80 grams
Salted Caramel Sauce
(Contains Milk)
120 grams
Instant Oats
(Contains Cereals containing gluten May contain Milk, Soya, Cereals containing gluten, Nuts)
62.5 grams
Speculoos Biscuit Crumb
(Contains Cereals containing gluten, Soya May contain Milk)
Not included in your delivery
300 milliliter(s)
Boiled Water
Nutritional information
Utensils
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!
