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Slow-cooked porridge

Put this oaty breakfast into your slow cooker before bed and wake up to a bowl of creamy comfort in the morning. Add your favourite toppings

  • Prep: 5 mins
    plus overnight cooking
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 264
  • Carbohydrates 33
  • Saturated Fat 3
  • Sugar 11
  • Protein 15
  • Fat 7
  • Fibre 4
  • Salt 0.4

Nutrition per serving

  • Calories 264
  • Carbohydrates 33
  • Saturated Fat 3
  • Sugar 11
  • Protein 15
  • Fat 7
  • Fibre 4
  • Salt 0.4

Ingredients

  • 1 cup jumbo oats
  • 4 cups milk (or half milk, half water for a less creamy version), plus a dribble more milk to serve
  • ¼ cup dried fruits (optional)
  • your favourite toppings - brown sugar or honey, sliced bananas, grated apple, blueberries, pinch of cinnamon, natural yogurt, etc

Method

  1. Heat the slow cooker if necessary. Find a sturdy ceramic bowl that will fit in the cooker. Put the oats in the bowl along with a pinch of salt, then pour over the milk, or a mixture of milk and water. Add the dried fruit, if using. Place the bowl in the slow cooker and put on its lowest setting and cook overnight for 7-8 hours. If anyone’s up in the night, give the porridge a quick stir to scrape up the crustier bits from around the edges and bottom, but don’t worry if not.

  2. In the morning, give the porridge a really good stir – it may have developed a crust on top, but just stir this in to break it up. Add a drop more milk to loosen if necessary, then ladle into bowls and add your favourite toppings.

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