Recipe For The Perfect Oatmeal
Dish type: Breakfast

Nick Barnard, cofounder of Rude Health, created a unique oatmeal blend, 'The Oatmeal', that saw him become English Porridge Champion in 2011.


Rude Health’s ‘The Oatmeal’ –give the bag a shake to mix before using
Water – better if slightly soft
Salt – I recommend a fine flake, so it is absorbed easily. Halen Mon sea salt is ideal.

The night before

Take 100ml (feeds 2) of oatmeal and put in a bowl with 150ml of warm water.
Stir mix so it is not lumpy, and cover bowl with a plate and leave alone.

Breakfast time

Put about 150 ml – 200ml of water in a heavy base saucepan and add 1/4 - 1/2  teaspoon of salt, and bring to the boil

Add the soaked oatmeal/water mix to the boiling water, and stir well to make sure there are no lumps, reduce heat and stir until the oatmeal begins to simmer

Turn heat to minimum, put a lid on the pan, and let the oatmeal simmer lightly for 1-2 mins

From time to time check that the oatmeal is not drying out and give it a stir. If it is drying out, add a little more water

After about 2 minutes, taste for salt, and if necessary add more. The oatmeal should not taste bland or dull, nor be too salty, it should be just right. Add more water if the consistency is too thick

After about 3 minutes, the oatmeal should be gently bubbling, and be a thick but pourable consistency

Turn off heat, and replace lid, and leave for about a minute

Remove lid, stir and then pour into a shallow bowl to serve

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