- 80g steel-cut oats
- 1 bay leaf
- 1 very low salt vegetable stock cube, dissolved in 600ml boiling water
- Cooking oil spray
- 200g chestnut mushrooms, sliced
- 1 garlic clove, crushed
- 100g trimmed kale leaves, chopped
- 2tsp fresh thyme leaves
- 40g reduced-fat feta, crumbled
- Put the oats in a medium non-stick pan (that has a lid) with the bay leaf and stock. Stir and bring to the boil. Reduce the heat to low and simmer, partially covered, for 25–30 min, stirring occasionally, until thick and creamy.
- Meanwhile, heat a large non-stick frying pan over a high heat and spray with oil. Stir-fry the mushrooms for 5 min, then add the garlic, kale and half the thyme. Cook, stirring, for 2 min or until the kale wilts.
- Stir three-quarters of the mushroom mixture and feta into the porridge, then divide between 2 bowls. Top with the remaining mushrooms, thyme and feta.
Tip Steel-cut oats are whole chunks of oats (as opposed to rolled), so they have more texture, are slower to cook and make a good substitute for grains such as rice or bulgur wheat.