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 cinnamon 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.