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!
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!)
•
- 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!)
•