2 ½ cups rolled oats (not instant)
1/4 teaspoon sea salt
2 tsp Cinnamon
Soy or almond milk to serve
Honey, to serve
Put the rolled oats into a bowl and cover with cold water; stand overnight.
Next morning, put the oats into a heavy-based saucepan and add 1½ cups water and the salt. Bring to the boil, stirring, then cover and reduce the heat. Cook on very low heat, stirring occasionally, for about 10 minutes.
Add Cinnamon and stir to combine.
Pour the porridge into serving bowls. Serve with soy or almond milk, honey, and chopped almonds.
*Serve with rhubarb to make extra special!