In a bowl, combine the leftover porridge/oatmeal with whole wheat flour, salt, sugar, dry yeast and water until you have a mushy dough.
2
Leave the dough to rise in the fridge overnight or for at least 1 hour. If you plan on baking the buns immediately, make sure the water in the dough is lukewarm.
3
On a baking tray lined with parchment paper, shape the dough into buns using two spoons.
4
If you'd like, you may garnish the buns by sprinkling some oats on top. Bake in the middle of the oven at 225 degrees celsius for 20 minutes.
