Three-grain porridge
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Three-grain porridge

By Sophie Godwin

This healthy breakfast, made from toasted oatmeal, spelt and barley, is super simple to make and can be kept for up to six months

  • Prep:5 mins
    Cook:5 mins
  • Serves 18
  • Easy

Nutrition per serving

  • kcal 179
  • fat 2g
  • saturates 0g
  • carbs 32g
  • sugars 1g
  • fibre 4g
  • protein 7g
  • salt 0g

Ingredients

  • 300g oatmeal
  • 300g spelt flakes
  • 300g barley flakes
  • agave nectar and sliced strawberries, to serve (optional)

Method

  1. Working in batches, toast the oatmeal, spelt flakes and barley in a large, dry frying pan for 5 mins until golden, then leave to cool and store in an airtight container.

  2. When you want to eat it, simply combine 50g of the porridge mixture in a saucepan with 300ml milk or water. Cook for 5 mins, stirring occasionally, then top with a drizzle of honey and strawberries, if you like (optional). Will keep for 6 months.

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