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| 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
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A nutritious and textured twist on classic porridge using whole spelt grain and roasted seasonal rhubarb. Recipe by India Matthews.
A fresh, seasonal grain salad of nutty emmer wheat, charred spring greens, and a zesty mint and feta dressing. Perfect for a light lunch or a vibrant side dish.
