Many people don’t know how to make great tasting creamy overnight porridge.
So, although it’s quite simple really (hardly a recipe even), here’s my guide as to how to do it.
There are a few variations you can try, but this is a basic method that will give good quick results in the morning with a tiny bit of prep the night before.
A few basics though – using organic porridge oats will give a much better and healthier result. Non-organic oats are usually contaminated with glyphosate. Monsanto would have you believe that it’s harmless, but there’s plenty of evidence that it’s quite bad for you. Using organic, means you won’t be ingesting an industrial herbicide with your morning oats! It also means you’re doing your bit for the environment. Also they aren’t that much more expensive!
Either way, creamy overnight porridge is a great way to start the day. It’s very nutritious – filling – and satisfying. Not only that, but it lowers cholesterol, and has a low glycaemic index. It’s a wholegrain and therefore, full of fibre – it’s all round good for you. It’s tasty too!
Overnight Porridge Recipe
- 50 g of oats
- 1 heaped tsp ground almonds/almond flour
- 1 Pinch lo-salt
- 270 g of plant milk as oats divided into 2 lots of 135g
- 135 g of filtered or tap water
- The night before, measure out your oats into a measuring jug graduated in ml – a tall cylindrical one is best as it’s more accurate. I recommend around 50g per person – maybe 40g if you don’t have a big appetite.
- Weigh into the kettle the same number of grams of water as you have volume/ml of oats – put on the electric kettle pad ready for the morning (make sure no-one else nicks it for tea though).
- Weigh into a measuring jug the same number of grams of plant-based milk of your choice – and put in the fridge. Note: with water-based liquids like milk, a ml of water is also a gram of water.
- Tip the oats into a suitable sized thick bottomed pan.
- Weigh directly into the pan containing the oats (put the pan on a zero-able set of scales), the same amount of plant-based milk in grams as the volume of oats.
- Add in 1 heaped teaspoon of ground almonds per person.
- Add a pinch of lo-salt – salt alternative to the pan. Cover and put the pan to one side – no need to put it in the fridge.
- In the morning, take the milk out of the fridge and put in the microwave and give it (pro-rata) 1 minute for every 100ml of milk (on full power) – that's on a fairly standard 800w domestic microwave.
- Switch the kettle on to boil.
- Put the oats and milk mixture onto a lowish heat and stir frequently.
- As soon as the kettle has boiled – slowly pour the water into the pan of oats & milk, stirring all the time so that it doesn’t go lumpy. When it's all in, you can turn the gas up a bit higher.
- When the milk in the microwave is ready add that in the same way - slowly and stirring continuously.
- Mix well, and then turn up the heat to full and stir all the while so that it boils and thickens.
- When it has thickened and it’s boiling, properly, turn the heat down to very low, so that it’s just bubbling gently. Cover & cook for 15 to 20 minutes stirring every few minutes. Leave the spoon in though to allow steam to escape or it will tend to boil over.......
- When it's fully cooked it will look like this.
- Serve with more plant-based milk, maple syrup, damson, strawberry, raspberry or other jam.
- Guaranteed this will the creamiest tastiest porridge you will every taste!