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

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