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Oats Porridge

1 cup traditional rolled oats

1 cup water

1½ teaspoon DigestEasy OR heaped ¼ teaspoon Relief (a little rounded)

1 cup milk

Milk or yoghurt* to taste

Fruit* and nuts to taste (for example, stewed rhubarb, strawberries,
fresh figs, stewed prunes)

Honey to sweeten

*DigestEasy OR Relief to treat milk, yoghurt and fruit


Mix water and ginger through oats, cover and leave overnight in fridge.

Add cup of milk and mix well.  Cook on stove top in saucepan on medium heat stirring well until the porridge boils, and boil for a further 5 minutes until porridge is thick and creamy.   Pour into bowls and top with milk or yoghurt and fruit and nuts with honey to sweeten.

Serves 2.

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