Whole Oat Groat Porridge with Sweet Tahini Cream & Salted Almond Brittle

Print this recipe!

Soaking time: 1-24 hours

Cooking time: 1-1 1/2 hours 

SF, DF, GF, Great for Kids

Now that we are well and truly in the deep winter season I wanted to share with you a breakfast that will give you enormous energy plus nourish you on a very deep level. Porridge is something we all know about yet more often than not what is more commonly used is porridge flakes, jumbo oats or porridge oats. All delicious too but can cause constipation, mucus and be difficult to digest.

Yet how about using the Whole Oat Groat?

Whole Oat Groats are oats in their wholest form. Meaning they are completely unrefined in structure (they haven’t been split into flakes) and are in an absolute powerhouse of energy.

Also in Macrobiotics, it is believed that eating grains in their wholest form helps to strengthen our intestinal walls, balance out our blood sugar levels and also helps us to see and live life with a much more ‘whole’ perspective.

Yes, we take in all that beautiful wholeness energy which helps us to see things more whole, more balanced and more equally sided.

Whole Oat Groats are also full of deeply nourishing YANG (contracting) energy which is perfect to balance out this cold YIN time of year (cold and dark). This kind of breakfast will provide us with the energy source we all need to keep us strong, grounded and rooted, plus it is really quite delicious too.

It will take more time and energy to make then your usual oat flakes porridge but I promise you it’ll be worth every moment. Sometimes it’s worth making a little more effort to feed ourselves with the kind of gold star nourishment we all need and deserve!

It’s also easy to make a big batch in one go that will last you and the family for up to 4 days.

Enjoy my loves,

Nicky x

INGREDIENTS(Serves 4-5 people)

  • 220g Whole Oat Groats (Soaked for 1-24 hours)
  • 1.5 litres Water
  • 1 Strip of Kombu/Kelp (approx. 4 inches long)
  • 1 Pinch Himalayan Sea Salt (Or any good quality salt will do)
  • 150g Raisins


  • 100g Flaked Almonds
  • 1 Tbsp Brown Rice Syrup or Maple Syrup
  • 2 Pinches Sea Salt

Tahini Cream

  • 3-4 Tbsp Tahini
  • 1/2 Cup Almond Milk
  • 1 Pinches Sea Salt
  • 2 Tbsp Brown Rice Syrup


– Add everything for the porridge to a large deep pan pot or a pressure cooking
– Bring to a boil. If using a pressure cooking seal the lid bring up to pressure
– Once boiling or at pressure, turn the heat down to the lowest and leave to cook with the lid on for 1-1 1/2 hours or until the grain is soft and everything has become lovely and creamy
– Whilst the porridge is cooking, add the flaked almonds to a frying pan on a medium heat and toast for a few minutes until they turn light golden brown. You will need to keep stirring them so that they do not catch
– Add in the syrup and salt and mix in really well stirring for another 1 minute
– Then turn off the heat and leave to cool. It is during the cooling it will become hard and like brittle
– Tahini Cream: Mix all the ingredients together for the Tahini Cream until lovely, smooth and creamy
– Once the porridge is done serve with raisins, tahini sauce and brittle
– Enjoy hot! x
N.B. This porridge will last in the fridge in an airtight container for up to 4 days
  • Tomi

    January 14, 2017 at 2:14 pm Reply

    Just wanted to say thank you.
    I mistakenly bought oat groats online instead of steel cut oats a few weeks ago and was wandering how to use them.
    I came across this recipe by chance and made this today with a few adjustment (I love adding ripe bananas when cooking porridge). It’s delicious and the texture is lovely, still “al dente” but creamy.

    • nicky

      January 20, 2017 at 1:29 pm Reply

      So great to hear Tomi! Love that you are using the recipes. This one is definitely one of my Winter favourites.x

Post a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Sign up for Nicky's Weekly Podcast, Guided Meditations & First Access to Events. It's FREE!!!