Oat flakes are quicker cooking than whole oats but they still retain much of the nutrients along with much of the characteristic (and welcome) chewiness, so long as you don't overcook them. Here the oat flakes are simmered in a combination of water and milk just until al dente (or longer if that's your preference), and then spiced with ground cinnamon and sweetened with honey and topped with fresh strawberries and blueberries for a summery breakfast.
- 1/2 cup flaked oats
- 1 pinch salt
- 1/2 cup water
- 1/2 cup milk
- 1/2 teaspoon cinnamon
- 1 tablespoon honey (or sugar)
- strawberries (to taste)
- blueberries (to taste)
- Combine the oat flakes, salt, water and milk in a saucepan. Bring to a boil over medium heat. Reduce the heat to low and stir for about 5 minutes or until oats are cooked. If needed, add more water or milk to make the porridge more creamy.
- Add the cinnamon and honey (or sugar) to the porridge and for another minute, stirring constantly.
- Serve immediately. Sprinkle with strawberries, blueberries and more cinnamon.