I said I had a recipe for you... well this is barely a recipe, more a technique, but it has been a game-changer for me and it's now the only way I like to eat my oats ever since I returned from Lanzarote.
Oat groats! Have you tried them, or like me have you been put off by the fact they take so much longer to cook than regular oats?
I'll admit that I have had a bag sitting in my cupboard for over a year (do they go off?!?) and hadn't got round to using the because I was lazy and simply because I was more familiar with regular rolled porridge oats.
Whilst on holiday, I noticed that my host Daniel was wrapping a saucepan in a towel! Well, I was intrigued to say the least and he explained that every evening he brings a large pan of oat groats to the boil and then turns off the heat and wraps the pan in a towel overnight.... by the morning the oats oats are fluffy and ready for everyone to eat. It's 'overnight oat groats'- Genius!
This is what I ate for breakfast every morning, with various fruit and nut toppings (note: my typically low carb style of eating has been put aside as I wasted to embrace the way they did things without any restriction and also I'm doing some more experimenting with changing up macro ratios which i'll talk more about another time!)
Some holiday oat bowls... it's all about the toppings...
I knew immediately I wanted replicate this breakfast technique as soon as I got home, and though I love the towel wrapping idea I figured there might be an easier option to keep on the kitchen worktop.
Enter the food flask!
Any flask would do but a food flask is best since it is shallow and wide instead of tall and narrow like a drinks flask is. I imagine a slow cooker or rice cooker would also work well but I haven't tried this method.
I made two portions and kept the second portion in the fridge for the following day.
Recipe: Easiest ever oat groat porridge
- approx. 1/2 heaped cup oat groats
- 1 1/2 - 2 cups boiling water
- approx. 3/4 cup non-dairy milk (only when ready to serve)
Rinse the oat groats and add them to a food flask (or similar container that will retain heat for a few hours). Boiling water and briefly stir through the apes. Twist the lid on the food flask and let's sit over night. In the morning should be fluffy and ready to serve warm or cold.
To serve, I simply spooned out a potion of the porridge into a saucepan and warmed it on the stove for a couple of minutes with the non-dairy milk plus vanilla or cinnamon. Add a touch of sweetener if you like, then pile into a bowl with toppings of choice.
Optional mix-ins: cinnamon, vanilla, cocoa, sugar free jam or nut butter, hemp seeds, protein powder, chopped nuts, flax, fruit, chia jam... I often add baobab powder or maca for an extra boost for the morning!
Sooooo good and sooooo easy!
Have I inspired you to take your porridge to another level? Or are you already an oat groat connoisseur!
Let me know!
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