How to make porridge – a traditional Scottish porridge recipe

Oats are amazingly good for you – and porridge is one of the easiest ways to add them to your diet

Oats are one of the healthiest whole grains you can eat and a great way to start the day. But instant oats are no substitute for proper porridge. If you want to know how to make porridge the traditional Scottish way, this porridge recipe is the real deal.

Porridge is the classic Scottish breakfast. And there’s no healthier breakfast to set you up for the day. Scotland oldest man, supercentenarian Alf Smith, credits eating porridge with his extraordinary longevity. He’s 110 years old and counting!

When I was a kid, I was told real Scots didn’t put anything on their porridge except salt. And if – Biera forbid – you added cream or sugar, you were soft… or English!

But I’ve got to be honest, porridge on its own was a little hardcore for me. I always snuck on a little double cream and brown sugar.

These days, I like a little fruit – fresh, frozen or dried – Greek yoghurt and maybe some nuts or seeds. Perhaps a drizzle of honey. A delicious, satisfying and healthy start to the day.

Oat flakes and instant porridge can’t compare with traditional porridge made with oatmeal. Oatmeal gives your porridge a fuller flavour and improves the texture. And it has a lower glycaemic index. And that means it keeps you satisfied for longer.

How to make porridge

The traditional way to make porridge is to soak your oatmeal in cold water the night before. In the morning all it takes is to bring your porridge to the boil. Then let it simmer it for a couple of minutes and it’s ready. It’s the way my grandfather made his porridge all his life. It’s the way I made it throughout my career as a chef. And it’s still the way I make it at home.

The best oatmeal to use is medium oatmeal. It’s the oatmeal used in this part of Scotland and it makes a less course porridge than pinhead. I’m lucky enough to live near a hundred-year-old oat mill and can buy medium oatmeal in 5kg bags. But if you don’t have a handy mill near you, you’ll find it in any good health food shop. Or you can buy medium oatmeal online here.

This porridge recipe makes one medium size portion. Feel free to adjust the quantities to suit your needs. If you keep the ratio of oatmeal to water at around 1:5, you’ll not go far wrong.

Enjoy!

Print Recipe

Traditional Scottish Porridge

This recipe is foolproof and quick. You’ll have a delicious bowl of porridge for breakfast in the time it takes to boil a kettle. 

Instant oats or oat flakes are no substitute!

Prep Time1 min

Cook Time5 mins

Total Time6 mins

Course: Breakfast

Cuisine: Scottish

Keyword: breakfast, oatmeal, oats, porridge

Servings: 1

Calories: 220kcal

Author: movementandnutrition.co.uk

Ingredients

• 60 g medium oatmeal – about 2 heaped tablespoons
• 300 ml water
• 1 pinch salt optional

Instructions

Night before

• Put the oatmeal in a pan. A thick bottomed pan is best
• Cover the oatmeal with the water and leave at room temperature overnight

In the morning

• Add a pinch of salt if – not required, but I believe it improves the taste
• Give the soaked oats a good stir to mix them with the water – this will stop them from sticking and prevent lumps in your porridge
• Place the pan on a high heat and bring to the boil, stirring occasionally
• Once through the boil, turn down the heat and simmer for 2 minutes
• Adjust the consistency with a little hot water if your porridge needs it
• Pour into a bowl and add your toppings 

Notes

Toppings
– Porridge is a wonderful canvas for other flavours. Add whatever toppings you enjoy, for example:
• fruits – fresh, dried or frozen
• nuts or seeds
• yoghurt or cream
• honey, syrups or sugar (just not too much!)
•

Hi, I’m Ralph – a nutritionist with over 25 years’ experience as a professional chef. I’m based in Edinburgh where I provide one-to-one nutrition coaching. If you’re not in Edinburgh I can help you online.