‘Sinterklaas’ breakfast

Prep time 5 min | cook time 10-15 min | total time 15 min | serves 1


  • 125 g cherries, frozen
  • 1 tbsp hazelnut syrup
  • 3 tbsp water
  • gingerbread cookies (pepernoten)
  • handful of hazelnuts
  • 150 ml Abbot Kinney’s Almond Start
  • pomegranate seeds, frozen


  1. Put a saucepan on medium heat and add the cherries, hazelnut syrup and water. Let is simmer and transform into a sticky compote.
  2. Roughly chop or crush the cookies and the hazelnuts into a crumble.
  3. Take a deep plate or bowl and pour or spoon in the Abbot Kinney’s Almond Start, followed by the cherry compote and top with the crumble and some pomegranate seeds.
  4. ENJOY!

Sinterklaas breakfast

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