Authentic Scottish Porridge Recipe

Look no further than this recipe for delicious Scottish porridge
Porridge

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Made from oats, which are one of the few grains that grow well in Scotland's climate, Scottish porridge is tasty and nutritious.

"The Scots have been enjoying their porridge for centuries, and rightly so. Made from oats, which are one of the few grains that grow well in Scotland's climate, Scottish porridge is tasty and nutritious, and it's also packed full of fiber, vitamins, and minerals. As part of a healthy diet, it's a great way to help reduce cholesterol, and the slow-release carbs mean it keeps you full (and full of energy) until lunchtime." — Scottish At Heart

This recipe is courtesy of Scottish At Heart.

2
Servings
705
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 1/2  Cup  pinhead oatmeal
  • 3 1/2  Cups  water (milk or a milk and water mix can be used if you prefer)
  • 1  Pinch of  salt (generous)

Directions

Put water in heavy bottomed pan and bring to the boil on high heat.

Reduce to medium heat and sprinkle oats on top and stir into water - (doing it this way helps reduce the risk of your porridge getting lumpy).

As most people don't have a Spirtle, using a wooden spoon works just fine! Bring back to the boil over medium heat, stirring continuously.

Then reduce to low heat, cover with lid and let simmer for around 20 - 30 minutes. Add salt and stir into porridge about halfway through.

Don't forget to stir the porridge every few minutes to stop it sticking and prevent lumps.

Although tradition says only stir clockwise, stirring in both directions does have advantages in the "de-lumping" process.

In this porridge recipe, the cooking time can be varied a bit, depending on how thick and creamy you want your porridge to be.

Shorter cooking time will make for a thinner porridge with a more chewy texture. Longer cooking will make a thicker, creamier dish. Don't overdo it, though, or you'll end up with a very "stodgy" meal.

I like my porridge thin enough that it pours slowly from the pan, definitely not watery or gruel-like.

You can sprinkle a little more salt on top if you like (and you don't have high blood pressure or a controlled diet).

Then, either pour cold milk or cream on top to taste.

If you want the whole Scottish experience, try pouring cream into a separate bowl and dipping your spoonfuls of porridge into it one at a time. It'll take longer that way, but it is really good!

Nutritional Facts

Total Fat
18g
26%
Sugar
51g
57%
Saturated Fat
4g
17%
Cholesterol
9mg
3%
Carbohydrate, by difference
130g
100%
Protein
8g
17%
Vitamin A, RAE
77µg
11%
Vitamin C, total ascorbic acid
7mg
9%
Calcium, Ca
67mg
7%
Fiber, total dietary
7g
28%
Folate, total
95µg
24%
Iron, Fe
4mg
22%
Magnesium, Mg
18mg
6%
Manganese, Mn
1mg
56%
Niacin
4mg
29%
Phosphorus, P
32mg
5%
Sodium, Na
507mg
34%
Water
340g
13%

Porridge Shopping Tip

What’s the difference between brown and white eggs? Besides color, nothing – different breeds of chicken account for the differences in color – quality and freshness are what really count.

Porridge Cooking Tip

In addition to keeping foods like granola, yogurt, and fruit on hand, plan ahead for hectic weekdays by whipping up extra batches of waffles or pancakes and individually freezing them for easy morning meals.