The creamiest rolled and whole oats porridge
Double the quantities to make enough porridge for several days. It reheats well as long as the heat is low and extra milk or water are added to the cold porridge.
- 1/2 cup biodynamic rolled oats
- 1/2 cup whole oats (groats)
- 3 cups filtered water
- 1/2 lemon
- 2 pinches sea salt
- Extra milk or water as required
In the evening, mix rolled and whole oats and cover with filtered water. Squeeze in lemon juice and cover with lid. Leave on bench overnight.
In the morning, combine salt and soaked oats. Bring to a gentle simmer. Stir well using a spurtle* or wooden spoon. Cook 30-40 minutes, adding extra water or milk as required, so you can easily stir. Cook until oats are collapsingly soft and creamy.
Serve with a dollop of cream, creme fraiche or sour cream, or a knob of organic butter and toasted nuts and seeds.
*A spurtle is a a wooden tool with a turned end, traditionally used for stirring porridge.
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