Slow-cooked porridge

• jumbo oats↗1 cup cup
• milk↗4 cups cups

  (or half milk, half water for a less creamy version), plus a dribble more milk to serve

• dried fruits¼ cup cup

  (optional)

• honey↗your favourite toppings - brown sugar or

  your favourite toppings - brown sugar or sliced bananas, grated apple, blueberries, pinch of cinnamon, natural yogurt, etc

Step-by-step instructions

1. 1

   Heat the slow cooker if necessary. Find a sturdy ceramic bowl that will fit in the cooker. Put the oats in the bowl along with a pinch of salt, then pour over the milk, or a mixture of milk and water. Add the dried fruit, if using. Place the bowl in the slow cooker and put on its lowest setting and cook overnight for 7-8 hours. If anyone’s up in the night, give the porridge a quick stir to scrape up the crustier bits from around the edges and bottom, but don’t worry if not.

2. 2

   In the morning, give the porridge a really good stir – it may have developed a crust on top, but just stir this in to break it up. Add a drop more milk to loosen if necessary, then ladle into bowls and add your favourite toppings.