Soaking oats overnight makes it more digestible, and saves time on busy mornings. Porridge makes a perfect, healthy start to the day – it is high in fibre and packed with complex carbohydrates, a good source of slow-release energy.
25 people made this
140g (5oz) porridge oats
Pinch of salt
Brown sugar or honey
Stewed plums, rhubarb or apples (optional)
Method Prep:5min › Cook:20min › Ready in:25min
Put the porridge oats in a saucepan with 900ml (1 pint 12fl oz) cold water. Stir, then cover and leave somewhere cool overnight.
The next day, add the salt and bring slowly to the boil over a medium heat, stirring often. Simmer over a medium-low heat for 10-20 minutes (pinhead oatmeal takes the longest to cook), stirring, until thick and creamy.
Serve in warm bowls with a little milk and a sprinkling of brown sugar or a drizzle of honey. Alternatively, serve with stewed fruit.