Oat porridge is the simplest warm breakfast that keeps you full until lunch. All you need is good flakes, a liquid and five minutes of attention.
You’ll need (1 serving)
- 50 g Dejunel Wholegrain Oat Flakes (about 5 tablespoons)
- 250 ml milk or water (or half and half)
- a pinch of salt
- toppings to taste: fruit, honey, seeds
How to make it
- Put the flakes, liquid and salt in a small saucepan.
- Bring to a gentle boil, then turn the heat low.
- Simmer for 8–10 minutes, stirring now and then, until it turns creamy.
- Take it off the heat, let it rest for a minute and add the toppings.
In a rush this morning? Use Dejunel Instant Oat Flakes: pour hot milk or water over them, cover for 2–3 minutes and they’re ready, no cooking.
Three variations in one week
- Classic: banana, honey and a touch of cinnamon.
- With seeds: Dejunel Pumpkin Seeds and grated apple.
- Overnight: in the evening mix the flakes with yogurt, leave them in the fridge, and in the morning just add fruit.
Porridge forgives improvisation: start from this base and make it your own.