[vc_row][vc_column][vc_single_image image=”11093″ img_size=”full” alignment=”center”][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]A delicious alternative to traditional porridge and a great autumnal breakfast, this is a great base recipe that can be jazzed up with herbs, spices and vegetables. Why not try with diced peppers, ground turmeric or with a soft poached egg on top![/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/3″][vc_column_text]
Ingredients (serves 1)
½ Onion, diced
Olive Oil
½ Cup Organic Vegetable Stock
½ Cup Oats
Sea Salt & Pepper[/vc_column_text][/vc_column][vc_column width=”2/3″][vc_column_text]
Method
– Drizzle a small saucepan with olive oil and place over a medium heat
– Add the onions and cook down until soft
– Crumble in the stock cube and mix through
– Add the oats, along with 1 cup of water
– Stir through and then allow to gently cook until it is thick and creamy
– Season to taste and garnish with spring onions or parsley[/vc_column_text][/vc_column][/vc_row]
