Naked Oat Porridge

Naked Oat Porridge

by Tai Pitman

Plant-based cook Tai Pitman's simple no-cook porridge is made by soaking our gluten-free naked oat flakes.

Play around with toppings of your choice - seasonal fruits, seeds, chocolate or drizzle over some Liberty Fields Apple Syrup.

Serves 4

Ingredients

Topping ideas

Method

  1. Soak the naked oat flakes for a minimum of 4 hours. Once soaked, drain and rinse.
  2. Add the oats to a blender with 1 cup of warm water, coconut sugar and cinnamon powder. Give it a blend until it's smooth. If it’s too thick add another ½ cup of warm water.
  3. Dish up and add toppings of your choice. If topping your porridge with our seeds, we recommend toasting them before use as they are unpasteurised.



Tai Pitman
Tai Pitman

Author



Leave a comment

Comments will be approved before showing up.


Also in Recipes for Pulses, Grains, Seeds, Flakes, Flour, Ferments...

Crispy Fava Beans, Whipped Tofu & Red Chicory
Crispy Fava Beans, Whipped Tofu & Red Chicory

by Eden Owen-Jones

Eden Owen-Jones' light, silky and creamy whipped tofu dip is topped with split fava beans crisped in the oven to add a lovely crunch. Serve with deliciously bitter red endive leaves or spoon it over grilled radicchio.

Read More

Wild Mushroom & Barley Risotto
Wild Mushroom & Barley Risotto

by Sarah Cotterell and Aitana Infante

Sarah and Aitana use our pearled naked barley rather than traditional arborio rice for this risotto - or perhaps that should be orzotto? Barley’s nutty flavour complements the earthy mushrooms well. This recipe can be varied with other whole grains like naked oats or black barley.

Read More

Chickpea Pancakes with Creamy Mushrooms and Spinach
Chickpea Pancakes with Creamy Mushrooms and Spinach

by Amy Oboussier

Savoury pancakes like these make a decadent dinner though the pancakes are incredibly simple to make with just three ingredients - chickpea flour, water and salt. Any pulse flour would work well in this recipe.

Read More