I’m always on the look out for healthy recipes, here’s a great one for breakfast courtesy of Rude Health.

Serves 4


  • 75g mix of medium-grade oatmeal and pinhead oatmeal
  • 75g mix of porridge oat flakes and jumbo oat flakes
  • 450ml Guernsey or non- homogenised milk, preferably raw, or a mixture of milk and water
  • Pinch of ground cinnamon (to taste)
  • 1 tablespoon apple powder, or (as it’s not easy to nd) dehydrate some fresh apple and grind
  • A handful of freshly chopped dates
  • A handful of freshly chopped dried apple, either from rings or as cubes, with or without skin
  • A handful of freshly chopped dried apricots

To serve

  • Guernsey cream, or raw, or clotted
  • Coconut palm sugar (optional)
  • Combine the oatmeal and the oat flakes mixtures.
  • Heat the milk, or milk and water, in your favourite porridge pan.
  • Add the oatmeal and flakes, and start to stir with your spurtle. Now add the cinnamon and apple powder, and most of the chopped fruits – save some to sprinkle on the top of each bowl.
  • Simmer for as long as necessary until just right – usually about 4-6 minutes. Add some extra milk, or water and milk, if the porridge becomes too thick. It should be thick and creamy but pourable.
  • Serve, sprinkling some of the reserved dried fruits on top, before pouring over, generously, as much cream as you like. Sweeten some more, if you wish, with a shaking of coconut palm sugar.
  • Or, if you want to appreciate the cream cold with the hot porridge, serve the cream on the side in its own bowl. Dip your spoon into the hot porridge and then into the cream, hot and cold, cream and oats… a heavenly combination.

Recipe by Nick Barnard, co-founder of Rude Health and author of EAT RIGHT (Kyle Books.2016.£25) Photography by Jenny Zarins.