I eat Porridge 365 days a year. From Christmas to the hottest day of the year I start my day, every day, with a bowl of Porridge. I know when the summer temperatures start hitting 30c I’m pretty much on my own with the Porridge munching! So for Porridge tip #7 I’m sharing my summer time oaty recipe with you, a recipe that still gives you oats for breakfast but raw!
Serves – one
Preparation – Soak overnight, no-cook recipe
- 1 cup milk
- 1/4 teaspoon vanilla extract
- 1/2 cup jumbo oats
- 1/2 cup rye flakes
- 1/2 cup frozen strawberries
- 1 tablespoon toasted sunflower seeds
- 1/4 teaspoon of cinnamon
- 1 large peach or nectarine
Fill a cup with cold milk and add the Vanilla. Leave to infuse for 5 mins.
Into a deep bowl place the oats & rye flakes.
Then add the milk to the bowl, making sure that all the flakes are covered.
Then add the frozen strawberries and give all the ingredients in the bowl a good stir.
Cover the bowl and place in the fridge overnight.
In the morning toast the sunflower seeds.
Once toasted set aside to cool for a few mins.
Take a large peach or nectarine, wash and slice thinly.
Then remove the bowl from the fridge.
Garnish with the fruit, seeds and finally the cinnamon.
Serve cold and eat on a hot morning.