Porridge is another name for cooked oatmeal. It’s easy to make, cheap, and is not too bad for nutrition. So, what do you do with all the leftover porridge? Here’s one answer, and it’s two recipes for the price of one!
OVERNIGHT SLOW COOKER PORRIDGE
Add oats to water at a 1:4 ratio, that is for every unit of oats add 4 units of water. You can do this by volume or weight as you prefer, so long as you maintain the 1:4 ratio. For this recipe I’ll say to use 1 cup of oats to 4 cups of water along with a pinch of salt, because that’s the size of my small slow cooker.
Plug the slow cooker in, go to bed, and in the morning have some nice warm porridge for breakfast. Put the leftovers in a plastic tub in the fridge so that they are completely cold. Thoroughly stir the refrigerated porridge before you make the scones.
Preheat your oven to 230C/450F. Place your lightly oiled baking sheet into the oven while it heats up.
Combine the first 5 ingredients in a bowl and stir to mix. Add the porridge and mix with your hands. Add just enough of the cream to bring the dough together in a shaggy dough – it should look kinda ugly, not a nice smooth dough.
Put the dough on a lightly floured surface and shape it into a thick round, about 1 inch / 2.5cm tall. Cut out into scone shapes with a cookie cutter, or deeply slash the top into 8 segments.
Bake for 15-20 minutes for individual scones, or 20-30 minutes for the whole round. Serve with clotted cream and jam. Because of all the oats it will be hard to tell when they are done. You’ll have to practice across multiple batches till you know when they’re done.
Try toasting the oats and the steel cut oats before you cook them. This will add a nice nutty flavour.
As always, when you’re making a recipe like this you should absolutely adjust it for your own nutrition, health, or dietary reasons, so long as you keep the proportions the same. If you want to make your porridge with heavy cream I am sure it will be deliciously rich and gluttonous!