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.
1/3 cup old fashioned oats (rolled oats can be used)
1 cup water
2 Tbsp sultanas
Pinch of salt
1/2 – 1 tsp cinnamon
1 tsp honey
1 Tbsp coconut oil (or shredded coconut if eating 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.
- Put oatmeal, water and sultanas in a saucepan.
- Let them sit over night; if you can.
- In the morning add a little salt.
- Bring to a boil then turn 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 plumb and juicy.
- Pour into a cereal bowl.
- On top put coconut oil and honey, then sprinkle cinnamon.
- Eat your warm oatmeal porridge.
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.
Makes: 1 serving
Note: A more general oatmeal recipe can be seen at : Perfect Oatmeal Porridge
This recipe is specific for our Weight Loss BootCamp. Check it out!
About Diana Herrington
I am the Founder and Author at Real Food For Life. Have been teaching cooking classes worldwide since 1982. Create original, healthy recipes and menus, which are gluten free and white sugar free. Also, the author of the GREEN means LEAN and Balance Your Body e-books. I turned a debilitating health crisis into a passion for helping others with healthy, sugar free, gluten free eating and cooking.