Porridge

by | May 24, 2018

[cooked-sharing]

Yields2 Servings
 1 cup traditional rolled oats
 1 cup water
 1 ½ tsp DigestEasy solution OR heaped ¼ teaspoon Relief (a little rounded)
 1 cup milk
 honey to sweeten
 milk or yoghurt*
 Optional: fruit* to taste (e.g. stewed rhubarb, strawberries, raspberries, stewed prunes)
1

Mix water and either DigestEasy solution or Relief through oats, cover and leave overnight in fridge.

2

Add cup of milk and mix well. Cook on stove top in saucepan on medium heat stirring well until the porridge boils, and boil for a further 5 minutes until porridge is thick and creamy.

3

Pour into bowls and sweeten with honey. Top with milk or yoghurt.* Optionally add fruit* to taste (e.g. stewed rhubarb, strawberries, raspberries, stewed prunes). *Treat milk, yogurt and fruit with DigestEasy solution OR Relief.

Category

Ingredients

 1 cup traditional rolled oats
 1 cup water
 1 ½ tsp DigestEasy solution OR heaped ¼ teaspoon Relief (a little rounded)
 1 cup milk
 honey to sweeten
 milk or yoghurt*
 Optional: fruit* to taste (e.g. stewed rhubarb, strawberries, raspberries, stewed prunes)

Directions

1

Mix water and either DigestEasy solution or Relief through oats, cover and leave overnight in fridge.

2

Add cup of milk and mix well. Cook on stove top in saucepan on medium heat stirring well until the porridge boils, and boil for a further 5 minutes until porridge is thick and creamy.

3

Pour into bowls and sweeten with honey. Top with milk or yoghurt.* Optionally add fruit* to taste (e.g. stewed rhubarb, strawberries, raspberries, stewed prunes). *Treat milk, yogurt and fruit with DigestEasy solution OR Relief.

Notes

Porridge
IngredientsDirections