This healthy breakfast, made from toasted oatmeal, spelt and barley, is super simple to make and can be kept for up to six months
300g spelt flakes
300g barley flakes
agave nectar and sliced strawberries, to serve (optional)
Working in batches, toast the oatmeal.
spelt flakes and barley in a large, dry frying pan for 5 mins until golden.
then leave to cool and store in an airtight container.
When you want to eat it, simply combine 50g of the porridge mixture in a saucepan with 300ml milk or water.
Cook for 5 mins, stirring occasionally, then top with a drizzle of honey and strawberries, if you like (optional). Will keep for 6 months.