This delicious and healthy porridge will keep you going until lunch time.
• The night before cooking, soak the oatmeal in a bowl or in the saucepan you are going to boil them (less things to wash) for at least 8 hours. Use one part oatmeal and 4 parts water (filtered water if possible). So if your oatmeal part is one cup then use 4 cups water. For one person I use approx. 50gr of oatmeal (half cup).
• Next morning, add another part of liquid (I usually use oat milk) and bring to the boil then simmer gently, stirring occasionally, for 10-15 minutes or until the oats have absorbed most of the liquid but still have a runny but thick consistency (still bubbling). In the meantime, add a pinch of salt.
• Once you are happy with the consistency take the porridge off the heat and set aside for a couple of minutes. (I found it easier to clean the saucepan when I let the porridge rest for a few minutes before serving).
• Then serve while still hot. You can add banana, honey (if you are not vegan) or vegan sweetener, or eat it as it is. It is just delicious.
• If you are the type of person that needs to cycle to work and you don’t want or you don’t have the time to eat it immediately then put it in a container. In that case you will need to get a runnier, less thick consistency as the porridge will set with time and become harder. You can achieve this by adding a little more liquid when you cook it or cook for less time. You can always add some hot water or milk before you eat it to achieve the right consistency.
Added by: Emmanuel Mavrommatis
We are beyond excited to announce the launch our first cookbook with Headline Publishing.
“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.
More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.