United Kingdom / Breakfast
Scottish Porridge
Scottish Porridge is a beloved traditional breakfast dish from Scotland. Traditionally, it doesn't use dairy and only consists of three ingredients - oats, salt and water. This recipe follows the golden ratio of one parts oats to three parts water and uses an overnight pre-soaking method for steel-cut oats. The soaking helps reduce cooking time and the oats are later simmered slowly. The end result is a creamy, satisfying porridge with a pleasant chewy texture. A variety of toppings can be added according to personal preferences, including berries, sliced banana, seeds, nuts, cinnamon, and a dollop of Greek yogurt.
Ingredients
- steel-cut oats, 80 g; also called Irish oats1/2 cup
- water, 375 ml1 1/2 cup
- lemon juice, or apple cider vinegar; for soaking1 tsp
- buckwheat flour, for reducing phytates1 tsp
- sea salt, fine1/8 tsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Mix the steel-cut oats with a teaspoon of buckwheat flour in a bowl.
Add warm water to soak the oats and add a splash of lemon juice or apple cider vinegar. Cover and allow to soak overnight or at least 7 to 8 hours.
Place the oats, salt and water into a small pan and gently bring it to a small boil, stirring occasionally until the porridge starts to thicken.
Once the thickening has begun, lower the heat to low to avoid burning the porridge and allow it to simmer for approximately 15 to 20 minutes (or less if the oats are tender and reached your preferred consistency).
Remove from the heat and let it stand for 1 or 2 minutes before serving.
Serve and top with your choice of toppings, such as chia seeds, walnuts, tablespoon of peanut butter, berries, cinnamon, or a dollop of Greek yogurt.
