We make our porridge or muesli from whole, hulled oats. The eventuating brew is sweeter than rolled oats and with a bit of freshly chopped apple delicious; cream, milk or sugar spoil the flavours.
Whatever your brew, it will keep for 3 days in a sealed container in the fridge.
I use five different methods of preparing oats, four styles of porridge and a Bircher style muesli. Try them all and make your choice.
Always soak your whole hulled oats in water for between 8 and 24 hours, then rinse and strain. At the end of the cooking process add salt to taste.
Oven - Cook, with 3 cups water, covered, in the oven for 2½ hours at 130°,
Slow cooker - cook with 3 cups of water for up to 3 hours in a slow cooker.
Saucepan - bring to boil in the evening then leave it standing, covered. In the morning bring it to the boil a second time and simmer until the constituency is similar to rolled oat porridge.
Vacuum Flask - In the morning put 1 cup whole hulled oats in a 1.5 litre vacuum flask and add hot water. In the evening ease the water from the flask, rinse the oats in more hot water easing the water out again, then fill the flask boiling water and seal it. In the morning, shake the flask, then open and pour out the delicious porridge.
Thermomix – I have just purchased one of these and it seems that a good brew can be had by placing the strained oats in the bowl, cover and chopping the grain for 3 seconds/speed 7. Then add 2 cups water and cook for 20 minutes at 100° for 20 minutes/speed 2.
In a blender, blend with 1 cup of water, or more to achieve your desired consistency, include an apple, 6 dates, any other dried fruit or nuts you wish. Delicious and so good for you.