In the evening, put the oats, raisins, coconut yoghurt, apple cider vinegar, and 2 cups water in a medium sized saucepan. Stir to combine, then cover and leave overnight.
In the morning, the oats and raisins will have soaked up most of the liquid. Add 2 more cups of filtered water and ½ cup nut mylk, plus the salt and cinnamon. Stir to combine.
Turn the stove on to medium heat, stirring frequently to prevent the porridge from burning on the bottom of the pot. When the porridge starts to simmer, turn the heat down to low and let the porridge continue to cook and thicken. Stir frequently.
Meanwhile, if you wish to add basil seeds, put 2 tsp seeds in a small bowl and fill with approx. ½ cup warm water. Leave for a minute or two to and watch as they swell up before your eyes! Add to the cooked porridge and stir through before serving.
Serve hot with nut mylk and enjoy!
We buy almost everything organic, and our preferred coconut yoghurt has no sweeteners added.