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Porridge

 

Porridge

I didn't often used to get porridge for breakfast when I was a kid - my parents weren't that cruel.

The epitome of hideousness, it ...

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  • INGREDIENTS
  • Per person:
  • 50g pinhead oats, or jumbo rolled oats
  • a small handful of mixed dried fruit: cranberries, blueberries and sultanas
  • 160g whole milk
  • a pinch of salt
  • crème fraiche
  • runny honey

METHOD

Place the oats in a small pan with the dried fruit and milk and soak overnight.

In the morning add a pinch of salt, bring to the boil and cook over medium heat for about 10-15 minutes until most of the milk is absorbed and the porridge has desired consistency - I prefer it quite thick so I cook it until it’s almost catching at the bottom.


Scrape it into a bowl, top with a tablespoon or two of crème fraiche and drizzle with honey.

Filed under

BREAKFAST HEALTHY

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