Updated: Mar 12
I recently discovered making porridge from scratch. There is a great sense of satisfaction of making your own porridge, plus you can experiment with various grains and textures that appeal to your taste buds. This recipe uses oat groats. You can use any groats you wish. Oat groats are basically the whole hulled oat left intact. Learn more about oat groats here.
1 cup whole oat groats soaked for 8–12 hours in 4 cups cold water
2 cups water + 2 cups
1 teaspoon cinnamon
¼ teaspoon allspice
¼ teaspoon salt
¼ cup dried fruit of choice (dehydrated apples work well) or chopped dates
Splash of milk or non-dairy alternative
Fresh or frozen fruit of choice
Nuts and/or seeds
Drain and rinse oat groats very well until there is very little froth.
In upright blender, add drained groats, 2 cups of water, cinnamon, allspice and salt.
Pulse until mixture is coarsely ground, about 4 or 5 pulses for about 90 seconds.
Pour mixture into a medium pot. Add up to 2 cups of water and bring to a boil on medium high heat. Be sure to stir frequently to avoid sticking.
Reduce heat to low and add raisins or dates. Continue to stir for about 20–25 minutes until porridge mixture becomes soft and creamy.
Turn off heat, cover and cool.
Once cool and at room temperature, spoon mixture into single-serve microwave-safe glass containers.
Refrigerate for up to five days. Reheat in microwave or stovetop with a splash of dairy or alternative.
Place warm porridge mixture into a bowl. Top with some fresh or frozen fruit, nuts and seeds.
Visit Just Eat Real Food to learn More