Organic Milmore Downs’ oats are a naked variety, which means they are naturally grown without hulls (husks), so are smooth and clean. These are wonderful, nutty-tasting, chewy and nutritious grains. Most commonly oats are cut or rolled into flakes to make porridge or muesli but naked oats can also be cooked whole - they will retain their shape and have a delicious chewy texture.
Whole naked oat porridge takes up to an hour to prepare (plus soaking overnight in water with lemon, which makes the minerals present in the grains more available to the body) but you can cook up a big potful in advance and then reheat servings each morning as you need them for a warming breakfast. Cook with water for a lighter version or with milk if you like an extra thick and creamy porridge.
1 1/2 cups naked oats
Juice of 1/2 lemon
4 cups water or milk, as preferred
Good pinch of salt
1 tsp ground cinnamon
1 Start the night before by placing the oats in a bowl, cover with cold water, stir in lemon juice and leave to soak overnight.
2 Next morning, drain the oats and discard the water. Place the oats in a pan with measured water or milk, as preferred. Bring to the boil, then turn down the heat and simmer for 45 minutes, stirring every so often. Add a little more liquid if the mixture starts to dry out before the end of cooking time.
3 Add salt and cinnamon and stir well to make a more creamy consistency. Serve piping hot in bowls topped with poached seasonal fruits and chopped nuts or toasted seeds, as desired.
4 Here’s an idea, try poaching sliced plums, apples, pears or feijoas in Good Grocer Apple Syrup until tender.