- 1 cup (approximately 100 grams) of steel cut porridge oats (not the instant kind – they typically contain a lot of sugar)
- 4 cups water (you can also use almond milk or similar if you prefer)
- You will need a heatproof bowl with a lid for this method. Cooking in a ‘bain-marie’ removes the need to oil the slow cooker, and also stops the porridge from drying out.
- Mix the oats, water and any optional extras in the heatproof bowl.
- Put in two cups (500 ml) of water into the slow cooker bowl. Carefully lower in the heatproof bowl full of porridge.
- Cook on low for about 8 hours – perfect for doing overnight.
- Spoon into bowls and top with your favourite fresh or frozen berries, or try figs or sliced peaches.
- Simple and very effective at providing a warm and fulfilling breakfast – using steel cut oats maximises the amount of dietary fibre consumed, which aids with digestion and later, excretion!Feel free to add any fruits that you like to this once served – raspberries and blueberries lend themselves particularly well!
- 1 chopped apple, 1 tsp. cinnamon
- 1 tablespoon of sultanas
- 2 tablespoons of dried apricots, chopped
- 1 teaspoon of ground nutmeg
- Heat-proof bowl with lid
- Slow cooker
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