*I can be lazy and easily distracted, so I saute the garlic (if you use meat, may want to brown that), then dump everything else into the rice cooker. Push the button and let it cook/warm until it is time to eat.

*Definitely going to try your oatmeal soaking trick.

@ Adam: You will love the oatmeal soaking, changes their taste and texture completely! well worth the time and effort.

I don’t do oats, but do a very similar recipe with chia seeds. Good stuff.

Thanks for the above recipes too.

I was sure to have my Jumbo Oats bowl of porridge complete with seeds, cinammon and banana this morning! It’s cold and nasty weather here in London and porridge does the trick in the morning (unless you’re totally averse to grains of course)!

Will give the Soaked Coconut Oatmeal a go for sure! Just last week I made my own Granoala. Very simple – 8 tbspn Coconut oil, 2 tbspn raw honey, dash of vanilla essence heated until just before boiling. Combine with enough oats (and seeds) to get a moist textured mixture and then spread evenly on an oven tray and left to bake for 10-15 minutes. Left to cool and stored in an airtight container. Good for upto a month and helps to give us that natural ‘crunch’ we often like without too much unhealthy stuff.
Oats are so flexible and have enough health benefits in my eyes to be a staple food!

Jen

My latest fave comfort food (particularly for those who try to live grain-free) is using quinoa instead of oatmeal or rice. I’m sure it would work well in this recipe.