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Sumptuous pinhead oats porridge with dates, nutmeg and cardamom

Ingredients (serves 2)

1 cup of Shipton Mill pinhead oats for porridge

3 cups of milk

Soak the pinhead oats overnight in cold water (in the fridge)

In the morning, drain thoroughly and place into a saucepan with the milk, chopped dates, nutmeg and cardamom.

Bring the mixture to the boil and allow to simmer gently for 5 minutes, adding cold milk if it thickens too much, according to taste.

Serve and sprinkle with dark brown sugar. Enjoy!