Directions

1. Working in batches, toast the oatmeal, spelt flakes and barley in a large, dryfrying panfor 5 mins until golden, then leave to cool and store in an airtight container.
2. When you want to eat it, simply combine 50g of the porridge mixture in a saucepan with 300ml milk or water. Cook for 5 mins, stirring occasionally, then top with a drizzle of honey and strawberries, if you like (optional).Will keep for 6 months.