I don’t often eat porridge for breakfast, as although it’s an economical and healthy dish, I tend to find it makes me sluggish for a couple of hours afterwards. (Not to mention the joy of chipping the concrete-like remains off the saucepan when I get home in the evening). However I had a bit of success this week using a version of the below bannock recipe, balanced with some protein in the form of scrambled egg, or soft cheese with marmite, which gives the slow-burn benefit of the oats without leaving me feeling like a python that’s eaten a particularly fat goat…
Jack’s recipe is all oats as she food-processes some of them to provide a smoother element to the dough. Lacking such modern mechanical fripperies I substituted a little wheat flour – the result still had that distinctive oat crunch.
120g ordinary porridge oats
20g white self-raising flour
5 tablespoons water
40g marge or butter
Gently melt the butter in a pan with the water. When completely melted, mix with the other ingredients and form into a ball of dough. Add a little more water if necessary.
Cover and leave for 30 minutes. Then roll out and flatten/cut into whatever shape desired.
Grease a baking tray and bake in the oven at 180 degrees for 20 minutes, turning once. Leave to cool and serve with topping of choice.