A tried and tested favourite recipe – this quantity serves four but you can multiply up easily for larger groups. It can be made with any kind of milk, including soya, almond and lactose-free milks.
1 large mug of porridge oats
2½-3 cups of milk (or half milk, half water if you are short of milk)
A pinch of salt
Combine oats, salt and liquid into a Dixie. Heat gently, stirring all the time until the porridge reaches boiling point.
The quantity of liquid needed depends on the absorbency of the brand of oats and you may have to add more, either now or in the morning just before serving.
Once boiling, transfer the Dixie immediately to the haybox and snuggle it down for the night.
In the morning, reheat gently and the adjust consistency by adding a small amount of boiling water if required. Serve with syrup, sugar or fruit.