|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||5%|
|Saturated Fat 1g||3%|
|Total Carbohydrate 45g||16%|
|Dietary Fiber 6g||20%|
|Total Sugars 7g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Discover the healthy and nutritious breakfast dish of Scottish porridge. This recipe calls for rolled oats, which are easy to find and quick-cooking. Scottish porridge is one of the healthiest ways to start the day because this slowly released carbohydrate will keep you feeling satisfied from breakfast through to lunchtime.
Since late medieval times, oats have grown in Scotland as the staple diet of crofters. With no methods of preserving the oats, a thick paste was made then cooled and stored in a wooden porridge draw from where it was eaten over several days. When cold, the mixture became thick and solid and served in thick slices for lunch or fried for breakfast.
Originally only made with water and salt, the paste, or porridge as it became known, bore little likeness to the thick, creamy mixture we know today. The traditional Scottish dish can have many tastes and textures. Some like it thick and sweet, some with salt. Instant porridge (frowned on by porridge purists) is often smooth and lighter in its consistency. These variations are all a matter of personal choice and can shift based on the oats used and the cooking method.
Click Play to See This Traditional Scottish Porridge Recipe Come Together
"The oatmeal was extremely thick with only 1 cup plus 3 tablespoons of water to 1 cup of rolled oats. I then made it with 2 cups of water to the 1 cup of rolled oats, and it was creamy and moist in the same amount of time." —Diana Rattray
4 ounces rolled oats, about 1 cup plus 3 tablespoons
9 1/2 ounces water, or milk, about 1 cup plus 3 tablespoons
1 pinch kosher salt
2 to 3 tablespoons maple syrup, brown sugar, or golden syrup, plus 1 teaspoon jam or berries, and fresh cream, for serving
Gather the ingredients.
Place the rolled oats, water or milk, and salt in a small pan.
Gently bring the oats to a slow boil, stirring all the time until the porridge begins to thicken.
Once thickening has begun, lower the heat so as not to burn the porridge. Allow the porridge to simmer for approximately 5 to 7 minutes (or less if the porridge is thick enough and heated all the way through).
Remove from the heat and let stand for 1 minute. This allows the porridge to cool slightly—eating it right off the heat can sometimes burn the mouth.
Serve the porridge in warmed bowls with either maple syrup, brown sugar, golden syrup, or a teaspoon of jam, if desired.
- This old-fashioned Scottish porridge is quite thick, but it can easily be thinned with more water or milk if you like. For a creamier porridge, use about 2 to 2 1/4 cups of water or milk.
- True porridge should be cooked in a pan and stirred with a wooden spurtle (stick). If you don't have a wooden spurtle, don't worry. A wooden spoon will do just fine.
- The oats used for porridge determine how hearty the final dish will be and how long to cook; the finer the oats, the quicker the cooking time. The oats used for porridge are usually rolled rather than pinhead or steel-cut, as they cook faster. Also popular, Scottish oats are stone-ground and end up somewhere in between rolled oats and steel-cut. The oats take about 10 minutes to cook. Both rolled and Scottish oats make delicious porridge.