Wholegrain oats with berries

Nothing will fill and gear you up first thing in the morning like a bowl of wholegrain porridge, whatever the season. Team with seasonal berries, creamy Puhoi Valley Half & Half, a sprinkle of cinnamon sugar, a bit of tart yoghurt and add a few nuts, some honey & preserved fruit if you prefer.

  • 5 mins cooking
  • Serves 3
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Wholegrain oats with berries
  • 1 cup wholegrain oats
  • 2 cup water
  • 1/2 cup puhoi half & half plus extra for serving
  • mixed seasonal berries
  • 2 teaspoon ground cinnamon
  • 3 teaspoon brown sugar
  • puhoi valley yoghurt (we used black doris plum)


Wholegrain oats with berries
  • 1
    Mix together the brown sugar and cinnamon and set aside.
  • 2
    In a saucepan add the oats, water and Puhoi Valley Half & Half and stir with the handle of a wooden spoon (Scottish purists will use a spurtle here which is a traditional porridge stirring stick).
  • 3
    Place saucepan over a medium heat and gently stir until mixture comes to boil and then cook for 1 minute until it thickens.
  • 4
    Remove from heat. Transfer to serving bowls and sprinkle with a little of the cinnamon sugar and a handful of berries.
  • 5
    Serve with a jug of Puhoi Valley Half & Half and yogurt on the side.