Scottish Porridge is very healthy!

by May
(Kingdom of Fife, Scotland)

I come from Scotland - and although you can get served big 'greasy' breakfasts if you are here on holiday - a favourite is the humble bowl of porridge. Made with oats it is nutritious and is one of the healthiest starts to the day. Long slow-release carbohydrate will sustain you from breakfast through to lunchtime.

It's great for those who have a wheat allergy; it is low in fat, and is believed to lower cholesterol.

The origins of Porridge go way back into Scottish history. It was usually cooked overnight, eaten for breakfast and then the remainder left to 'set' and eaten during the day. There are many variations on the recipe.

The healthy way (and the Scottish way) is to cook it with water served with salt, but it is more often made with milk (or even cream) and served with fruit, sugar or honey to sweeten it. This is a simple recipe using quality ground oats (not rolled oats.

(Serves 2)

1 pint water (or half milk and half water)
2.5 oz (2.5 rounded tablespoons) medium-ground oats
Pinch of salt


1. Bring the water (or water and milk) to the boil, using a non-stick pan.
2. Slowly pour the oatmeal into the boiling liquid, stirring vigorously with a wooden spoon all the time. 3. Continue stirring until it has come back up to the boil again.
4. Reduce the heat, cover the pan and simmer very gently for 15 minutes, stirring often.
5. Add the salt at this point and simmer and stir for a further 5-10 minutes until the consistency is thick but still able to be pured.

If you need it sweet - then add some fresh fruit or honey and extra milk (sugar and cream will just add calories.

Comments for Scottish Porridge is very healthy!

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Feb 16, 2009
by: May

Yes, I didn't mention a spurtle as didn't know if you get buy one in the States. But that's what everyone in Scotland uses. If you haven't got one and still get some lumps - then give it a good 'bash' using a potato masher - that will get rid of all lumps!!

Feb 16, 2009
Lumps in porridge
by: Anonymous

Use what they call a spurtle. It is great for stirring any type of sauces to porridge which is used in Scotland . Can be purchased at Lee Valley tools.I hve got afew and I highly recomend this tool.

Jun 15, 2008
Get rid of lumps in porridge!
by: Anonymous

Hi Andrea
The important thing with porridge is to keep stirring all the time it is thickening.

However, I have a wee tool which is brilliant for getting rid of lumps not only in porridge, but gravy, custard or indeed any sauces. Now a fancy cook might be mortified by this - but a great de-lumping tool is to use the humble every-day 'potato masher'. I know that sounds weird, but it really is great for getting rid of lumps.

Glad you liked the porridge!


Jun 15, 2008
Delicious porride
by: Andrea

I made your porridge, it was delicious but mine had lumps in - what did I do wrong?

Jun 11, 2008
I had haggis for breakfast
by: Cari

Hi May
Oh wow - thanks so much for your porridge recipe - you're a jewel. Talking of this though... I have say I love Scotland and once when we were traveling in North Western Scotland, we stayed in the delightful little town at Poolewe at a B & B there and our hostess gave us the full Scottish breakfast fare with Haggis and all. Must say I really enjoyed it.

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