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  • About us
    • What we grow >
      • Lentils
      • Rye
      • Naked Oats
      • Linseed
      • Wheat
      • Spelt
      • Trial Crops
  • Recipes
    • Simple Sourdough Bread
    • Sourdough Starter
    • Blackberry and White Chocolate Muffins
    • Spelt Berry, Fetta and Mint Salad
    • Rye and Linseed Crackers
    • German Lebkuchen
    • Naked Oat Porridge with Apple and Cinnamon
    • Gingerbread House
  • Farmer's Markets
  • Shop
    • Freshly Milled Flour and Rolled Grains
    • Whole Grains
    • Pasta
  • Contact

Naked Oat Porridge
​with Apple and Cinnamon

Freshly rolled naked oats make a deliciously creamy porridge, perfect for those chilly autumn mornings. To speed up the cooking, you can pre-soak the oats the night before. If you like a thick porridge, use less water/milk, or more for a thinner porridge.
- serves 2 to 3 -
Picture
Ingredients:
  • 1 cup freshly rolled naked oats
  • 1 ½ to 2 cups cold water or milk
  • 1 tablespoon linseed, if desired
To serve:
  • Raw honey
  • Sunflower seeds
  • Fresh apple
  • Ground cinnamon

Method:
  1. Place oats and water or milk in a saucepan with linseed (if using), bring to boil, reduce heat and simmer for around 15 minutes, stirring regularly to avoid sticking.
  2. Serve with a dollop of honey, sliced apple and a sprinkle of sunflower seeds and cinnamon.

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