300 g Jungle Oats
300 g spelt flakes
300 g barley flakes
Agave nectar and sliced strawberries, to serve (optional)
- Working in batches, toast oats, spelt flakes and barley in a large, dry frying pan for 5 minutes until golden and leave to cool and store in an airtight container. Will keep for up to 6 months.
- When you want to eat it, simply combine 50 g of the porridge mixture in a saucepan with 300 ml milk or water.
- Cook for 5 minutes, stirring occasionally and top with a drizzle of honey and strawberries, if you like.