porridge with a twist
Serves: 1
 
  • ⅓ cup of traditional oats
  • ⅓ cup of milk
  • ⅔ cup of water
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon vanilla extract
To Serve:
  • 1 teaspoon chia seeds
  • 1 tablespoon shredded coconut
  • handful of fresh or frozen raspberries
  • honey or maple syrup
  1. Place the oats, water, milk, cinnamon and vanilla extract in a small saucepan. Stir to combine.
  2. Bring to the boil over a medium heat and cook until the oats are softened and almost disappear, stirring constantly. If the porridge becomes too thick, add a little extra water, a teaspoon at a time.
  3. Once cooked, put the porridge in a bowl, and top with the chia seeds, coconut and raspberries. Serve with honey or maple syrup.
I use ⅓ cup of oats per person. If you think you might be hungrier than ⅓ cup then the ratio I use is: 1 part oats, 1 part milk, 2 parts water.
Recipe by Villiers Brown at http://villiersbrown.com/porridge/