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3 from 1 vote

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


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


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 


- 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!)