Perfect Scottish Porridge (Oatmeal) is quick and easy to make in the microwave or on the stove for a warm and healthy way to start your day. No one porridge recipe will suit everyone. But there is a perfect way to make and serve porridge that you are going to love.
What is porridge?
Porridge, also known as oatmeal, is made by heating oats with water or milk. The oats swell and absorb the liquid to create a thick cereal that’s inexpensive, filling and tasty.
Why should I make Scottish Porridge?
I have a confession to make, as a child, I really didn’t like porridge. My Mum made porridge in the very traditional Scottish way with water and lots of salt. And it seemed to me to be a very salty grey bowl of gloop served in a pool of milk.
It wasn’t until I was an adult that I developed my own way of making porridge and that is what I’m sharing with you. I’m so glad I did because now I can enjoy this simple and delicious breakfast.
Is porridge good for you?
Porridge is now more popular than it has been for many years. This may be because oats benefit our 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 have a high content of complex carbohydrates and soluble fibre so they release their energy slowly. And this means you will stay fuller for longer.
What are the origins of eating porridge?
Porridge Oats have been grown and eaten in Scotland, since medieval times. Scotland’s cool climate is ideal for growing oats and they feature in recipes for oatcakes, bread, and broth as well as porridge. Porridge is thought to have developed from the ancient dish of brose which is a bit like overnight oats but made with water.
What ingredients do I need to make Perfect Scottish Porridge?
For my recipe you only need three ingredients:
- Rolled Oats
- Semi-skimmed milk
- Salt
A full list of the ingredients and the required quantities is found in the recipe card at the end of this article.
What kind of oats should I use to make Scottish Porridge?
There are four main types of oatmeal available that are suitable for making porridge, they are :
Rolled Oats
Rolled oats are probably the type of porridge oats you probably know best. They are flat and flaky and have been steam processed so are quick and easy to cook. They take only 3 or 4 minutes on the hob or in the microwave and you will have a delicious, creamy filling porridge. I use rolled oats in my recipe.
Medium Oatmeal
Oatmeal is made with stoneground oats, using traditional milling stones. It is milled to different grades: coarse, medium or fine. Use medium oatmeal for porridge and cook for about 10 minutes in a pot or the microwave. You will need to stir frequently.
Pinhead (steel-cut) Oatmeal
Pinhead or steel-cut oats are the least processed and most traditional oatmeal. The outer husk of the whole grain is removed before the inner groat is cut into three pieces.
Pinhead oatmeal makes a substantial, chewy nutty porridge like my WW2 Ration Book Porridge. You don’t need to soak the oatmeal overnight, cook it in a saucepan for around 25 minutes for best results. Although this is a bit longer to cook than rolled oats or stone ground oatmeal it is definitely worth trying when you have time.
You can also cook steel cut oatmeal in a slow cooker or even ovenight in a vacuum (thermos) flask!
Instant Oats
Instant Oats have been cut very thinly and processed by cooking longer with steam than rolled oats. The texture of the porridge you make with instant oats is much softer than with the other types of oats. Follow the directions on the pack for the best results.
Milk or Water?
You can make porridge with milk or water, it’s very much a matter of taste. I use semi-skimmed milk or if I’m short of milk I use half milk and half water. However, you can make porridge with full fat, skimmed milk and also with plant milk.
Do I need to add salt to my porridge?
You can make your porridge any way you like with or without salt. However, a pinch of salt does help to bring out the flavour of the oatmeal. Just like when you add a pinch of salt to a cake, it won’t taste salty but will enhance the flavour.
What equipment do I need to make Perfect Scottish Porridge?
You need very little equipment to make porridge. What you need depends on what method you plan to cook your porridge.
Microwave Method
- Measuring jug
- Weighing scales
- Large heatproof jug or bowl
- Wooden spoon
Stove Method
- Measuring jug
- Weighing scales
- Medium saucepan
- Wooden spoon
I don’t have any weighing scales, what can I use?
You can use measuring cups to measure the oatmeal and the liquid. Check out the US Customary Units in the Recipe Card to see the volumes required. Porridge is pretty forgiving you can easily vary the liquid to make your porridge thinner or thicker as you prefer.
Can I make a larger quantity of porridge?
My recipe is for two bowls of porridge, you can double the recipe but you will have to cook the porridge for a little longer if you cook it in the microwave.
If you are making it in your microwave, you also need to be sure that you have a large enough bowl or jug. Because the porridge can rise up and overspill if the bowl or jug is too full. A larger quantity takes very little longer in an appropriately sized saucepan on the stove.
Can I make Perfect Scottish Porridge ahead of time?
It takes so little time to make porridge that it’s probably not worth making ahead of time. It is possible to make porridge the evening before you plan to eat it and then reheat it. However, it does tend to thicken and set firmly once cold so the texture will not be the same as freshly made porridge.
Can I freeze Scottish porridge?
In theory you could freeze it but it would take longer to defrost the porridge than it would to make a fresh batch, so it’s really not worth it.
Gluten-Free
Most people with coeliac disease or who are gluten intolerant can eat gluten-free oats. Although oatmeal should be GF many standard oats are produced in the same place as wheat, barley and rye and may be contaminated. Please check labels very carefully for your own requirements.
Vegetarian
Perfect Scottish Porridge is a great start to the day for anyone on a meat-free diet. You can also make it vegan by using either water or a plant-based milk substitute.
For more information regarding any dietary information provided on this website, please refer to my Nutritional Disclaimer.
How should I serve Perfect Scottish Porridge?
Serve your Perfect Scottish Porridge the way you like it best. Start with my simple recipe with rolled oats. You might then want to try some of the different types of oatmeal to see what you like best.
You can serve your porridge simply as it is, or add some cold milk or cream to your breakfast bowl. There are so many different sweeteners and toppings to add to your bowl of porridge, you can make it different every day.
Here are some topping suggestions:
- Fresh fruit is a favourite topping, try sliced banana, blueberries, raspberries or strawberries. Or go tropical with pineapple, kiwi fruit and mango.
- Frozen fruit is an economical way to up your fruit consumption. Make a simple fruit compote with frozen berries and a little sugar and store it in your fridge ready to spoon onto your porridge.
- I also like to add some greek yogurt to my porridge along with the fruit.
- Dried fruit like raisins, dried apricots, dried dates and cranberries are all great additions.
- Sweeten your porridge with maple syrup (my favourite), honey, golden syrup or some demerara (turbinado) sugar.
- Add some texture with nuts and seeds, flaked almonds, pecan nuts, hazelnuts and pistachios are all great either whole of chopped. Pumpkin seeds and sunflower seeds also add a bit of crunch.
More delicious toppings for Scottish Porridge
A spoonful of jam is really delicious topping or porridge and Apricot Jam is perfect for this. Check out all my jam recipes for great ideas.
More Recipes with Oats
- Treacle Oat Cookies
- Christmas Gingerbread Granola with Gingerbread Men
- Homemade Wholemeal Crackers
- Apricot & Almond Flapjacks – Curly’s Cooking
- Apple Cinnamon Overnight Oats– Tinned Tomatoes
Perfect Scottish Porridge
Ingredients
- 100 grams (1¼ cups) Scottish Rolled Oats
- 500 millilitres (2 cups) Semi-skimmed milk
- 1 pinch Salt
Instructions
- 100 grams Scottish Rolled Oats, 500 millilitres Semi-skimmed milkPut the 100g (1½ cups) rolled oats, 500 ml (2 cups) milk and a pinch of salt 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.
- 1 pinch SaltStir well.
- Serve with the toppings of your choice.
Notes
To cook on the stove
Place all the ingredients into a saucepan, heat slowly, stirring then simmer for 3 minutes.Nutrition
First published in 2018
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.
Judy Colyer says
I read through all the comments, but none listed my favorite way to eat my porridge/oatmeal. I make it fresh in the morning using water and I do add a pinch of salt. Once done, I add in some butter, brown sugar, and a little whole milk. I know I’m defeating the “wholesomeness” of it, but it’s Soooo good!!
Janice Pattie says
That sounds delicious, Judy. I do try to
make it clear in the article that everyone will have their own version of perfect porridge and its good to know that you have found yours!
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.