Oatmeal porridge has been a traditional breakfast food for hundreds of years. On a winter day it is so warming to have a steaming bowl of porridge with raisins. In the summer I do not cook them just soak; see my recipe below.
I like the old fashioned oats as they have a fuller flavour and are healthier. You can eat this as a raw meal or make it into regular porridge. As they take longer to cook I often soak them over night but you do not have to.
If you want gluten-free oats, here is a very good one Harvest Gluten Free Organic Rolled Old Fashioned Oats which is good for cooked oatmeal porridge. For making a crumble, it is better to have one like this: Bob’s Red Mill Gluten-Free Quick Cooking Rolled Oats
Oatmeal & Sultanas
1/3 cup old fashioned oats (rolled oats can be used)
1 cup water
2 Tablespoons sultanas
Pinch of salt
1. Put all ingredients in a sauce pan except the salt.
2. Let them sit over night.
3. In the morning add a little salt.
4. You can at this stage just eat them and if you would like include some of the below additions.
5. Bring to a boil then turn heat down and simmer, stirring frequently till thick, adding more water if necessary.
6. Done this way, it is as fast as quick cooking oats and the bonus is the sultanas are plumb and juicy.
7. If you do not get around to soaking overnight; simply put all of the ingredients in a pot, bring to a boil, turn heat down and simmer, stirring frequently till thick, adding more water if necessary.
Makes: 1 serving
Additions for fun mmmmmm:
- Raisins or prunes or dried apricots
- Chopped fresh pear
- Sliced banana
- Ground flaxseeds
- Sesame seeds, Sunflower seeds or Pumpkin seeds
- Ground cinnamon and/or nutmeg
- Chopped almonds, pecans, or walnuts
- Top it with almond or rice milk.
- I like mine with tablespoon of Coconut Oil, Udo’s Oil or Flax Oil.
- Sometimes I add a little molasses.
1 bowl of oatmeal a day (3 grams of soluble oat fiber) typically lowers total cholesterol by 8-23%.
To learn more about all the benefits of eating oatmeal click here: Oatmeal