Instructions

1. Place the oats, water and acid of your choice into a bowl, mix well and cover. Leave to soak for about 7 hours, or overnight. This step unlocks the anti-nutrients in the oats and helps breaks down hard to digest compounds.
2. The next morning, slowly heat the ghee in a small saucepan in preparation for the tempering at the end.
3. In a separate pot, bring the broth to the boil.
4. Add in the soaked oats to the broth, stirring constantly. I like to use the back of a wooden spoon, to imitate the Scots who traditionally use a spurtle to stir their oats!
5. Bring to a boil, add salt, keep stirring. Turn down the heat and cook, stirring, until soft and creamy. Add some boiled water until you get a consistency you like. Put the lid on the pot and leave the oats to steam for a minute, while preparing the tempered spices.
6. The ghee should be nice and hot by this point. Throw the whole spices into the hot ghee, and quickly pour over the porridge. Make sure you don't burn the spices!