27 September 2016 6:39
- 300g oatmeal
- 300g spelt flakes
- 300g barley flakes
- agave nectar and sliced strawberries, to serve (optional)
- Working in batches, toast the oatmeal, spelt flakes and barley in a large, dry frying pan for 5 mins until golden, then leave to cool and store in an airtight container.
- When you want to eat it, simply combine 50g of the porridge mixture in a saucepan with 300ml milk or water. Cook for 5 mins, stirring occasionally, then top with a drizzle of honey and strawberries, if you like (optional).