Wheat free recipe. Wholegrain. High in fibre. Non-GM. No added salt or sugar. Vegetarian Society approved. Kosher - KLBD. It takes five minutes to cook, but a lifetime to master. This is the purist's porridge. It takes perfect ingredients to make, and that's what this pack contains: The ideal blend of organic steel cut pinhead and medium oatmeal. But it also takes a dedicated cook, who'll use a real pot and tend it carefully for five minutes. It's a skill that's easy to learn, and can become a wee bit of an obsession. Soft porridge for hard-core fans. If you read the front of this pack and thought,""Aha! A challenge,""then we like your thinking. Cooking oatmeal is a skill-and a great oneto have. Oatmeal isn't steamed and rolled like quick porridge oat flakes. Oatmeal is the original oat porridge, milled to different grades. We use our unique blend of the tastiest medium grade and pinhead (steel cut) organic Scottish oatmeal. Our top tip for health and for taste: soak the oatmeal overnight. Not only will it be creamier; your kitchen will have a lovely breakfast aroma before you've even done anything. How Rude Can You Get? If you're an oatmeal obsessive, then there's only going to be one muesli for you: The Ultimate. We call it that because if we put any more good stuff in, we'd have to take good stuff out. While The Oatmeal goes for a zen-like simplicity, every spoonful of The Ultimate Muesli is different. Rude health rants. Why hurry? Life's too short. Real oatmeal takes bout five minutes to make in a pot. It takes about three minutes a bowl of oat flakes. Two minutes are precious if you're running a ten thousand metre race or in extra time at the World Cup Final. But you're not, you're making breakfast. And you're not wasting those two minutes. You're perfecting a craft. Not everybody can make great oatmeal. And there's always room for improvement. So breathe and stir. It is not just the eating that's good for you. It's the making. You're in Rude Health When...you've climbed a Himalaya in fancy dress for charity. You say,""If it's not raining, it's not training.""You think it's only camping if you carry everything yourself. N is for Nick - Certain packs of Rude Health bear the initials of the person who inspired them. The Oatmeal is down to our co-founder Nick, who's become obsessed with winning the annual World Porridge Championship AKA The Golden Spurtle. Nick likes ancient traditions, so he's delved into the millennia-old history of porridge makers for ancient breakfast making wisdom. And when Nick doesn't find an ancient tradition to suit him, he makes up his own. For example, as he was the only Englishmanto reach last year's championship finals, Nick says this makes him the English Porridge Champion.
Preparation & Storage
- Cooking InstructionsFive minutes to cook. A lifetime to master. Every real oatmeal fan has their signature secret recipe. Here's our championship one. (Don't tell anybody else) This makes 2 generous portions:Start the night before:Take 100ml of oatmeal and put in a bowl with 150ml of warm water. (Ideally soft water. Really ideally from a spring in peaty soil. See how nutty we are about this?). Stir until it's not lumpy, cover bowl with a plate and leave alone.In the morning: Bring about 150 ml of water to the boil in a heavy-based pan and add the soaked oatmeal mix and 1/4 tspn of salt. Now go straight to 2 in the instructions below.Make it straightaway:1. Bring 300ml of water to the boil in a heavy based pan. Then add 100ml oatmeal&1/4 tspn of salt.2. Turn the heat right down and let the oatmeal simmer for 3 mins if soaked, 5-6 mins if not soaked. Stir occasionally.3. Add more salt&water for taste and texture. Turn off heat, replace lid&leave for a minute.4. Stir and serve in a shallow bowlHow We Like ItSoft spring water. Flakes sea salt. That's it. Really. It's unimproveable. Alternating spoonfuls of hot porridge with cold double cream is also traditional way of achieving breakfast ecstasy.