Prep time:

Cooking time: 8 hours

Total time:

Serves: 4

200g Cup of Jumbo Oats

800ml MIlk or Almond Milk

800ml Water

1tbsp Maple Syrup/Honey

60g Dried Apricots

Pinch of Salt

Pinch of Cinnamon

1 Sliced Banana

160g Blueberries

4 Dollops of Greek Yogurt

One tablespoon of dried fruit equals one portion, which is great for boosting your early morning porridge!

  1. Put the oats in the bowl along with a pinch of salt, then pour over the milk and water. Add the dried apricots, cinnamon and maple syrup.
  2. Turn the slow cooker on its lowest setting and cook overnight for 7-8 hours.
  3. In the morning, give the porridge a good stir. Add a drop of milk to loosen. Spoon into bowls and add sliced banana, blueberries and yoghurt as a topping.

  • words:
  • pictures: David Merewether
  • styling: Lucy Fleming

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