Whole Oat Porridge


This produces a good sized bowl for 1 person.

1 cups of filtered water (+ extra if you want to thin your porridge during cooking)

½ cup of oat groats

½ tspn Cinnamon

Honey, maple syrup, vanilla essence or other sweet option to taste (optional)

Small handful of Sultanas or Goji berries etc. (optional)


Pre-soaking dried fruits for a few hours (preferably overnight) will release some of the sugars from the fruits. Rinse & drain before use


1. Grind the oat groats until they are coarsely broken in a grinder or processor

2. Bring the water to a rapid boil.

3. Slowly add the ground oats to the boiling water. Stir continuously as you do this to avoid clumping & the oats sticking to the pan.

4. When the water comes to a rapid boil again & begins to rise turn the heat down as low as it will go or move the pan to your smallest heat ring & cover the pan.

5. Add sultanas now if you want to include them.

6. Allow the water & oats to simmer gently for 10-15 minutes stirring occasionally to prevent it sticking to the pan.

7. If the porridge is too thick for your liking, slowly add a little more water & stir until you have a consistency you like.

8. Pour the porridge into your bowl & sprinkle the cinnamon over the top. Alternatively stir the cinnamon through.

9. Add your choice of sweetener & enjoy!

This porridge will have a nuttier consistency to that of rolled oats

Benefits of using oat groats:

* Contain very little gluten

* Some people with Celiac’s Disease can tolerate oats

* Contain a lot more nutrients than unadulterated rolled oats

To release the starch in oat groats, soak overnight, rinse & drain before use. For this recipe the pre-soaked groats will need to be dried too before grinding otherwise you’ll make a sticky, crazy mess!

Nutrients in oat groats:

* Dietary Fibre

* Protein

* Carbohydrate

* Saturated fat

* Potassium

* Calcium