Wholegrain Oat Porridge

by Amy Oboussier May 22, 2024

A spiced porridge of whole naked oat groats topped with fruit, nuts and seeds

This very simple recipe lends itself to countless variations, depending what's in season. Here it's topped with almonds and poached pears.

Whole oat porridge tastes similar to a more usual porridge of rolled or jumbo oats but with a more wholesome, pleasantly chewy texture. A large batch can be made and stored in the fridge for a couple of days; just add a little liquid to loosen the porridge when reheating.

Serves 2

Ingredients

200g Whole Naked Oats
500ml Water
Pinch of Salt
200ml Milk or your preferred alternative
1 tbsp Sugar
¼ tsp Ground Cinnamon (optional)
¼ tsp Cardamom (optional)
2 tbsp Yoghurt (optional)

To serve

Seasonal or preserved fruit
Nuts
Seeds
Apple Syrup

Method

In a pan, with the lid on, boil the oats and water with a pinch of salt for 30 minutes or until the grains are tender and the water is absorbed.
Add the milk, spices and sugar and continue cooking until you have your desired consistency.
Stir in the yoghurt and top with fruit, nuts and seeds.

Amy Oboussier

Author

Comments will be approved before showing up.

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

Baking Brazil Nuts Chia Christmas Flaked Cereals Poppy Seeds Pumpkin Seeds Quinoa Puffs Rye Flakes Spelt Flakes Wheat Flakes Winter

Christmas Granola

by Tereza Pospíšilová December 19, 2024

A diverse blend of grains, seeds and nuts bring varied textures to this festive granola. Cranberries and traditional winter spices add Christmas flavours. Jarred up, this granola makes a wonderful gift for friends and family.

Baking Barley Flakes Desserts oats

Jammy Spiced Oat & Barley Crumble Bars

by Leanne Townsend December 19, 2024

These spiced jammy bars, topped with a crumble of oat and black barley flakes, are perfect for packed lunches, afternoon treats or served warm with ice cream as a delicious dessert.

Baking British Malted Wheat Flour Rye Rye Flour

Sticky Gingerbread Cake

by Amy Oboussier December 16, 2024

This recipe combines malted wheat and rye flour to create a rich sticky ginger cake, reminiscent of Jamaican Gingerbread or Yorkshire Parkin. Rye flour is usually associated with heavy dense bread, but this gingerbread is surprisingly light and delicate, while still being comforting.

Spill the beans!

Get in touch at hello@hodmedods.co.uk or 01986 467567

Things sometimes go wrong but we'll always do our best to put it right. Please contact us to let us know if there's any problem with an order.

For further details please see our Terms of Service, Returns, Refunds and Exchanges Policy and Privacy Policy.

By signing up, you agree to receive marketing emails. Please see our Privacy Policy for more details.

Registered in England and Wales as Hodmedod Ltd, The Studios, London Road, Brampton, Beccles, Suffolk, NR34 8DQ, UK; company number 08151811.