I’m going to show you how to make the Perfect Scottish Porridge. Porridge (Oatmeal) is the ultimate healthful breakfast and Scotland is the home of porridge So, along with Hamlyn’s of Scotland I’m sharing my recipe for Scottish Porridge.
Sponsored Post
Hamlyns of Scotland is part of a family food business which started milling oats in 1888, so they know a thing or two about oats.
Their traditional range of Scottish Porridge Oats and Scottish Oatmeal is produced from premium Scottish oats, grown and milled in Scotland – 100% Scottish from seed to mill to the finished product.
Porridge Oats have been grown and eaten in Scotland, since medieval times and is still a very popular breakfast.
Although eating porridge didn’t ever go away, it’s now more popular than it has been for many years. I really think porridge has come back fighting and flexing it’s not inconsiderable muscles!
What are the Health Benefits of Scottish Porridge?
Oatsbenefit your health in lots of ways, they are 100 percent whole grain, high in energy and low in fat.
An average bowl of porridge made with water is only 171 calories. Oats also release their energy slowly as they have a high content of complex carbohydrates and soluble fibre. This means you will stay fuller for longer.
My Perfect Scottish Porridge
As a child, I really didn’t like porridge, it was always made with water and salt and served in a pool of milk. There was no option to add sugar or fruit or seeds or nuts, so I rejected porridge until just a few years ago.
Now I am a total porridge convert, my favourite sweetener is maple syrup. I also love to add different seasonal fruits to my porridge including dried fruits like prunes and dried apricots.
Your Perfect Scottish Porridge
Given that I’m a relatively recent convert to porridge, I’m not going to dictate how you should make and eat your porridge.
Instead, I am going to do is introduce you to the different kinds of oats you can use to make your Perfect Scottish Porridge and offer up the recipe I use for my porridge.
Scottish Porridge Oats: Nearly everyone is aware of porridge oats, they are rolled oats for making porridge. They are quick and easy only 3 or 4 minutes on the hob or in the microwave and you have a delicious, creamy filling porridge.
Scottish Oatmeal: Made with premium Scottish oats, which are stoneground, using traditional milling stones. Milled to a medium grade, which makes a superb smooth porridge that can be made in a pot or in the microwave.
Hamlyns Scottish Porridge Oats and Bran: This Scottish Porridge Oats variety contains 10% wheat bran. The wheat bran gives the porridge a distinctive taste and helps to further aid digestion.
Scottish Porridge Oats & Bran can be used in any recipe which includes porridge oats but is particularly good for biscuits, flapjacks and fruit crumbles.
Hamlyns Scottish Pinhead Oatmeal: The most traditional oatmeal. It’s made from the whole grain. The outer husk is removed before the inner groat is cut into three pieces.
Pinhead (also known as ”steel-cut’ oatmeal makes a substantial, nutty porridge. There’s no need to soak the oatmeal overnight, but it’s best cooked in a saucepan and takes around 25 minutes to cook. Longer to cook than porridge oats or stoneground oatmeal but definitely worth it.
WIN a Hamlyn’s Breakfast Hamper CLOSED
My Perfect Scottish Porridge
Ingredients
- 100 g Scottish Porridge Oats
- 500 ml milk
Instructions
- Put the Scottish Porridge Oats and milk into a large non-metallic bowl or jug
- Cook in the microwave at 900 wats for 2 minutes, then stir.
- Put back into the microwave and cook for another 1 minute, then stop and stir again.
- Put the porridge back into the microwave and cook for another 2 minutes.
- Stir and serve with the toppings of your choice.
Victoria Prince says
Ooh this is right up my street! I absolutely adore my porridge, I have a bowl every day for breakfast – and sometimes two because I’ll have another one for tea too…I suppose there are worse vices?!
I almost always make it with water and my favourite and most common addition is mixed seeds. At the moment I’m using sunflower seeds, pumpkin seeds, brown linseed and golden linseed.
I am, however, massively experimental and have yet to find something that DOESN’T work! Some of my experiments include beating an egg and mixing in (this makes a lovely creamy porridge), grated carrot, cheese, yogurt, all manner of types of fruit and all kinds of spices (most commonly ginger, cinnamon and nutmeg or any combination thereof)
Porridge is just fabulously versatile 🙂
Janice Pattie says
Goodness, you put me to shame. So many creative ideas. Good luck.
Nicki says
I adore banana,cinnamon,strawberries and chia seeds in my porridge
Janice Pattie says
Sounds good.
sam macaree says
i love it with nutella 😀
Janice Pattie says
Sounds totally delicious
Jane says
Traditional – oatmeal and chunky porridge oats soaked overnight with a pinch of salt. Cooks in 5 minutes in the morning. Add some chopped nuts plus lots of non-homogenized whole milk – delicious.
Janice Pattie says
Sounds wonderful, Jane.
Stephanie says
Yum – I love porridge! My favourite has to be apple and cinnamon, perfect in the colder months! Now its getting warmer I love overnight oats, my favourite combo is banana and peanut butter.
Janice Pattie says
Cinnamon and apple is a lovely combination
Heather Haigh says
I like mine made with coconut milk, sweetened with maple syrup and topped with fresh fruit.
Janice Pattie says
That sounds very tropical
louise lumsden says
I make mine on the stove with water on a medium heat stirring gently the way my grannie did, when it starts to huff and puff it’s ready to serve. I top with golden syrup, sultanas and a bit of milk all around the edge then sprinkle with cinnamon
Janice Pattie says
What a lovely description!
Jacqueline Meldrum says
We got a microwave so the wee boy could make his own porridge if he is up before us. Other than that we usually make it on the hob in a pot. I add cinnamon, flax seeds, raisins and then a mashed banana is mixed in when it is ready for sweetness.
Janice Pattie says
That’s great that your boy makes his own porridge, it is so easy to do. Those sound like great toppings.
Jemma says
Porridge is a firm staple in our house, we love it! It’s so versatile and can be made in so many different ways.
Kavita Favelle says
I love porridge, especially with honey and sliced fresh bananas! And it keeps me going for longer than many other breakfast choices. Not tried Hamlyns’ products before so am entering the giveaway!
Janice Pattie says
That sounds like the ideal start to the day 🙂
irene gilmour says
i put a a spoon full of jam in at weekend as a treat yum
Janice Pattie says
Oh yes, jam is a nice way to add a little sweetness to your porridge.
Janine Phillips says
I love mine with chopped dates or plain with maple syrup
Janice Pattie says
Dates sound like a great topping and I lvoe maple syrup.
melanie stirling says
i have a bowl of hot steaming porridge every morning but I just have it plain.I occasionally have a chopped banana on top.
Dannii says
Thanks for the tips. I love porridge, but there is always something not quite right when I make it.
Janice Pattie says
I hope you will have another try. Maybe a different type of oats might help or try the pinhead oatmeal in the slow cooker overnight!
Margaret Gallagher says
Love porridge made with milk – sometimes i add banana and raisons
Janice Pattie says
Sounds like my kind of porridge, Margaret!
Solange says
I love it with banana, berries, pumpkin seeds, sunflower seeds and cacao nibs.
Grainne says
I love mine made with skimmed milk and a wee dash of sweet cinnamon.
Janice Pattie says
A very healthy option
Lyn Mackay says
I like mine with some blueberries or a little maple syrup
Janice Pattie says
I love maple syrup
Elaine Skye Clark says
We have porridge everyday. I usually serve it with blueberries and a drizzle of honey.
Janice Pattie says
A lovely combination
Karen Barrett says
I use raw milk plus a little sprinkle of sugar
Janice Pattie says
That sounds very good
Sheila Reeves @cakereev says
I have porridge every work day – normally serve it with banana, blueberries – or marmalade!
Janice Pattie says
That’s good to hear, Sheila
Beverley Marsh says
I love creamy porridge with maple syrup or a light sprinkling of sugar. A great start to the day.
Janice Pattie says
It certainly is, Beverley
Laura M says
I like it with blueberries, bananas and honey.
Janice Pattie says
Sounds delicious
Janice Pattie says
Lovely fruits to top your porridge
Veronica says
I like a little bit of honey or a little bit of maple syrup to sweeten it
Janice Pattie says
I love maple syrup on my porridge too
AnneTomma Thompson says
Fresh fruit, raspberries, blueberries, depending on time of year, or in winter with dried fruits, and a drizzle of honey
Janice Pattie says
We love dried fruit in winter too.
Katherine Lawson says
I’m a big fan of peanut butter and banana overnight oats!
Janice Pattie says
I haven’t tried that Katherine, but it sounds good.
Choclette says
How I’d like to serve it and how I actually do are two different things. In an ideal world I’d serve with a large spoonful of Cornish clotted cream. But I try to be good (most of the time) and make it with half water & half milk with a few chopped up prunes for sweetness.
Janice Pattie says
I hear you! I have great intentions of topping my porridge with all sorts , but mostly it’s bannana and maple syrup!
Cassandra D says
With brown sugar,cranberries and walnuts.
Nayna Kanabar says
My family love porridge and enjoy it topped with fruits and honey. My personal favorite is a pinch of cinnamon and banana .However is a trick too get it the right consistency so this post is very helpful.
Janice Pattie says
Thanks Nayna. Stirring is definitely the answer to a great consistency
Sherri says
Are these gluten free?
Janice Pattie says
Hi Sherri, the porridge oats I used were gluten free. However, I would recommend that you check the packaging of your own oatmeal to ensure that it is gluten free. The only other ingredient is milk so it should be easy to check.
Chloe Edges says
I have a spurtle hanging on my kitchen wall but never use it! I should get on it. I like to use muscovado sugar as a sweetner and if not, i’ll join you with some maple syrup please!
Me Me Me says
What’s with all this milk, and microwave stuff, I just want to make it on the rayburn, and always take my tea ( and coffee ) black, and whatever happened to the mannie on the scots porridge oats box? he looked different than that when I was a kid? !!
Janice Pattie says
Unfortunately, I don’t have a Rayburn or an Aga despite living in a farmhouse. I think it’s great that everyone can have their own way of making porridge and enjoy it without judgement. I have to say I hadn’t noticed them wee mannie’ on the Scots Porage Oats box, but you are right, he has changed! Thanks for making me smile.
Annette says
The Hamlyns website say they use fungicide and herbicides on their oat fields. So be careful using this brand. I would opt for an organic brand.
Janice Pattie says
Thanks for that information, Annette.
Jessica Gibson says
Supposedly, my great-grandmother always ate her porridge with a scoop of vanilla ice cream melting into it. I do that every once in a while as a special treat.
Janice Pattie says
Oh that’s interesting, Jessica. I’ve never heard of ice cream in porridge but it’s dairy so I’m sure it would be delicious.