Oatmeal Cinnamon Porridge & Sultanas

| September 18, 2012 | 6 Comments

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. 

Ingredients:

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)

 

Directions Uncooked:

  1. Put oatmeal, water and sultanas in a cereal bowl.
  2. Let them sit over night.
  3. In the morning add a little salt, shredded coconut and cinnamon.
  4. Enjoy your simple already made breakfast.

 

Directions Uncooked:

  1. Put oatmeal, water and sultanas in a saucepan.
  2. Let them sit over night; if you can.
  3. In the morning add a little salt.
  4. Bring to a boil then turn heat down and simmer, stirring frequently till thick, adding more water if necessary.
  5. Done this way, it is as fast as quick cooking oats and the bonus is the sultanas are plumb and juicy.
  6. Pour into a cereal bowl.
  7. On top put coconut oil and honey, then sprinkle cinnamon.
  8. 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. Taught cooking classes worldwide. 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.

Tags:

Category: Grains, Recipes

About the Author ()

I am the Founder and Author at Real Food For Life. Taught cooking classes worldwide. 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.

Comments (6)

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  1. Margaret says:

    Looks really yum

  2. It is yum; I had for breakfast part 2 today.

  3. MARK JENKINS says:

    I use it. Cinnamon honey in my tea,coffee on my toast in the morning. I bake with it real good cinnamon buns. You just have to make sure it is unpasteurized honey and true cinnamon( big difference )

  4. I agree that it has to be unpasteurized honey and real cinnamon is so good in many ways.

  5. Ginny Grady says:

    Diana,
    I believe that rolled oats are already cooked when you buy them. Cooked and rolled flat. So if you are on an all raw diet, like I am right now, This recipe would not be considered raw.

    It sounds delicious! If I don’t have my facts straight, let me know and I’ll try this recipe!!

  6. Ginny, rolled oats even old fashioned are processed with high heat which makes them not raw. But they are not cooked. I love this way of soaking them so we do not have to cook them. It is very yummy.

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