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Oatmeal Porridge
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Oatmeal Cinnamon Porridge

This Oatmeal Cinnamon Porridge & Sultanas makes a great start to your day.  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 overnight but you do not have to.
Course Breakfast
Cuisine gluten-free, vegan, vegetarian
Keyword cinnamon, Gluten-free, oatmeal, raisins, Vegan, vegetarian
Servings 1
Author Diana Herrington

Ingredients

  • 1/3 cup old fashioned oats rolled oats can also be used
  • 1 cup water
  • 2 Tbsp raisins or sultanas
  • pinch Himalayan salt
  • 1/2 - 1 tsp cinnamon
  • 1 tsp honey
  • 1 Tbsp coconut oil or shredded coconut if eating uncooked

Instructions

Uncooked

  • Put oatmeal, water, and sultanas in a cereal bowl. 
  • Let them sit over night.
  • In the morning add a little salt, shredded coconut, and cinnamon.
  • Enjoy your simple already made breakfast.

Cooked

  • Put the oatmeal, water, and sultanas in a saucepan.
  • Let them sit overnight; if you can.
  • In the morning add a little salt to the pot.
  • Bring to a boil then turn the heat down and simmer, stirring frequently till thick, adding more water if necessary.
  • Done this way, it is as fast as quick-cooking oats and the bonus is the sultanas are plump and juicy.
  • Pour into a cereal bowl.
  • Top the oatmeal with the coconut oil and honey, then sprinkle cinnamon.
  • Enjoy your warm oatmeal porridge.

Notes

I use all healthy Ingredients: oats, water, salt, cinnamon, honey, coconut oil.
Note: If you did not get around to soaking overnight: Simply put oatmeal, water and sultanas in a saucepan, bring to a boil, turn heat down and simmer, stirring frequently till thick, adding more water if necessary. Serve with extras on top.