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Ingredients

Method

  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, September 2016

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A star rating of 4.5 out of 5.2 ratings
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