Summer porridge is just oats, milk and yoghurt in equal parts. I use a 1/4 cup measuring spoon to ladle equal parts of the ingredients into a dish, then stir them together, before covering and placing in the fridge over night.
In the morning I have a creamy, slow-release energy, breakfast that tastes of raspberries and is easy to eat whilst drying my hair and reading my emails. It turns out that it is 29p a portion when using value oats, own brand milk and Rachel's Organic Low Fat Raspberry Yogurt (because that's my personal favourite).
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