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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