To a medium pot add the rolled oats and the water. Let simmer on medium heat until almost all water is absorbed. Add the plant-based milk (start with a little and add more as the oats absorb more of the milk).

Add the red currants too and let simmer on low heat. You can smash half of the red currants with a fork so they release their juice in the oat porridge. Also, add in the sweetener of choice.

Stir until the oat porridge is slightly runny and warmed. Don’t let it boil and don’t add too much milk at a time.

The porridge is ready to be served when it’s creamy and as thick or thin as you like. *

For a creamy texture:
When the porridge is done, take the pot off the heat and stir in the yogurt or serve it next to your porridge in the bowl.

Pour the red currant oat porridge in a one serving bowl and add more red currants on top. Serve with yogurt, chopped walnuts, almond butter and a dash of cinnamon.

Serve the porridge warm as it combines so deliciously with the cold yogurt and tart red currants.