Traditional Scottish Porridge
by Editorial Staff
Summary
| Prep Time | 1 min |
| Cook Time | 15 mins |
| Total Time | 6 hrs 16 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 cup oat groats or oatmeal or oatmeal, tender or hearty
- 2 cup water, possibly more or less
- 1 pinch (s) salt
- Milk, cold or cream or buttermilk
Print Recipe
Pin Recipe Instructions
- Put the oat groats or the oatmeal together with the water in a saucepan, cover and leave to soak overnight.
- If you choose oatmeal instead, this step is not absolutely necessary. However, especially with crispy oat flakes, the cooking time the next day can be reduced a little.
- Just experiment with the amount of water. It is best to start small, you can always add water while cooking.
- The next day, heat the mixture in a saucepan and bring to the boil while stirring constantly. Then immediately turn the heat to the lowest level and let simmer for a few minutes until a mushy, sloppy mass is formed.
- This can take about 10 minutes, or maybe a little longer for crispy oatmeal. Keep stirring, otherwise the porridge will burn. As soon as the desired consistency is reached, turn off the stove and add the salt.
- Arrange the porridge in bowls, and also put the cold milk or cream or buttermilk in a bowl. The spoon can then be dipped into this while eating.
- Tip: Use a spurtle for the right feeling when cooking. In principle it is nothing more than a wooden stick, but according to legend it should make porridge better. And of course only stir clockwise, everything else is bad luck.
- The decision between oat groats, oatmeal and oatmeal is a question of philosophy and taste, but in the end it is up to you. Oat groats and crushed oats are, however, the right old-school variants, which are preferred in Scotland (and also in Ireland).
- In Scotland, oatmeal is more simply known as oatmeal, whereas porridge is known as steel-cut oats. Oat flakes are called rolled oats, with the grainy ones being specifically referred to as old fashioned. No matter what you take, it will be delicious either way.
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