Preparation info

    • Difficulty


    • Ready in

      5 min

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

The best porridge is made from whole oats or, as it is often called in wholefood shops, oat groats (not ‘quick’ oats). This is the whole oat kernel, which has all the flavour and nourishment.


  • 225 g/8 oz/2 cups whole oats
  • 1 teaspoon salt
  • 1.7 litres/3 pints/ cups boiling water


    Place the oats in a large casserole. Add the salt and water. Cover and leave in the oven overnight at 120°C/250°F/Gas mark ½. In the morning you will have a creamy porridge to which you can add honey, dried or fresh fruit, nuts, cream, buttermilk or yoghurt. This is a thoroughly excellent breakfast for cold winter mornings.