Today, porridge is one of the most photographed dishes on Instagram, but let's not forget, these versatile grains are part of British history.
Comforting, filling and familiar, they're a store cupboard staple with great cooking potential.
They form the basis of a chewy flapjack, they give texture to cakes and make a crunchy protective coating when frying. If you think oats are just for breakfast, it's time to think again.
In the March issue of delicious. Magazine, Mornflake are featured in the fabulous oat feature, telling readers all about the different ways you can use oats, plus 5 delicious recipes to try out at home.
The magazine article mentions John Lea, 14th-generation owner of Mornflake, who explains that "Oats are a blank canvas. They have an abundance of possibilities."
During WWII, oat production was supported by the Ministry of Food as part of the war effort, as oats are nutritious and helped people to bulk out their war rations by filling out soups and stews.
"They're milled in various ways, giving them different textures. That makes oats incredibly useful in cooking," Says John Lea.
Read the full article in the March issue of delicious. magazine.
Recipe and food styling by Lottie Covell, article written by Phoebe Stone, photography by Mike Enhlish and styling by Morag Farquhar.
Apple & Cinnamon Porridge
- 200g jumbo porridge oats
- 2 eating apples, peeled, cored and roughly chopped
- 1/2 tbsp coconut oil
- 1 tsp ground cinnamon
- 570ml semi-skimmed milk or almond milk
- Honey, golden syrup or brown sugar (optional) to serve.
Speedy Cheddar & Onion Soda Bread
- Vegetable oil for frying
- 2 onions, finely sliced
- 2 tsp soft light brown sugar
- 400g plain flour, plus extra for dusting
- 150g wholemeal plain flour
- 100g jumbo oats, plus extra to sprinkle
- 1 1/2 tsp bicarbonate of soda
- 1 tsp salt
- 160g mature cheddar cheese, grated
- 450g full fat greek yogurt
- squeeze lemon juice
- 250g unsalted butter
- 200g soft light brown sugar
- 150ml golden syrup
- 300g Mornflake Gold Scottish Jumbo Oats
- 200g superfast oats
You'll also need:
- 20cm square baking tin lined with non-stick baking paper
Cheesy Oat Biscuits
- 200g fine oatmeal
- 100g oatbran
- 80g wholewheat flour, plus extra
- 100g unsalted butter, softened
- 1/4 tsp salt
- 60g gruyere, finely grated
- 1/4 tsp cayenne pepper
- Plain flour to dust
Oaty Rhubarb & Ginger Struesel Cake
- 600g rhubarb, cut into 3cm chunks
- 3tbsp demerara sugar
- 1 tsp ground ginger
- juice 1/2 lemon
For the Struesel Topping:
- 50g unsalted butter
- 60g self-raising flour
- 100g jumbo oats
- 60g demerara sugar
For the Cake:
- 200g unsalted butter, softened
- 200g caster sugar
- 4 medium free-range eggs, beaten
- 100g ground almonds
- 100g self-raising flour
- 2tsp ground ginger
- Pinch salt
You'll also need:
- 20cm loose-bottomed cake tin, base and sides lined with non-stick baking paper