600 ml (1 pint) boiling water
300 ml (2 pint) UHT milk
150 g (5 oz) porridge oats
2 bananas
4 tablespoons light or dark muscovado sugar
4 teaspoon ground cinnamon


1.Preheat the slow cooker if necessary. Pour the measurement boiling, water and milk into the slow cooker pot, then sur in the oats.
2.Cover with the lid and cook on low for 1 hour for 'runny' porridge or 2 hours for 'thick' porridge.
3.Spoon into bowls, then slice the bananas and divide between the bowis Mix together the sugar and cinnamon and sprinkle over the top.
4.FOR HOT SPICED MUESLI, follow the recipe as above, adding 175 g (6 cz Swiss-style muesli.
5.. When cooked, stir in 4 teaspoon ground cinnamon and top with 100 g (3½ oz) diced ready-to-eat dried apricots. Drizzle over 2 tablespoons clear honey before serving.

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