OK, lets just start off by saying that this is probably not MY recipe, some Granny in Scotland probably makes it JUST LIKE THIS so I don’t claim that I’m the first person to have this exact recipe. After all, this recipe came about after visiting Scotland and becoming obsessed with their utterly delicious porridge and then coming home and trying to recreate it. I think i’ve come close - although nothing will ever beat the porridge in Kinlochleven at the Tailrace Inn, Day 3 into hiking the West Highland Way. I decided after being in Scotland already for 4 days that it was time to try porridge, and it was on offer for breaky, so I ordered it.

What was delivered to me by the young man was one of the most delicious things I’ve ever tasted in my life, I was in utter disbelief that THIS was porridge? The same beautiful oaty flavour, but the texture was out of this world. It was so so creamy, like pudding. So of course, I called out to said young man and said please will you ask the kitchen how they made this?!! So off he went embarrassed, and came back with a very rough method on how to make the bowl of deliciousness - in the microwave. There were no quantities, or even what kind of oats to use but just that they had used oats, with milk, honey and a good pinch of salt.
Upon returning to NZ, I tried again and again only to have to clean out the microwave on a daily basis, so took to the stove top where I felt I could better control the experiment (hahaha I tell you, we are getting technical). I realised after days of dissapointment that I was using the wrong oats, so started experimenting with a few different kinds.
The recipe I’m sharing with you today is my personal favourite and I believe the best version.
I’m going to also give some topping suggestions and an alternate recipe in case you can’t find the same kind of oats. So lets do it! Here is my recipe, for a single serve, multiply by however many people you are feeding.

Justine’s Scottish Porridge

*My porridge recreation, with toppings of course!*

Ingredients & Method

Overnight, soak 1/4 cup steel cut oats* in just enough water to cover them
In the morning, place in a pot with 1/2 cup milk or milk alternative
Add 1 TBS honey and a big pinch of salt

Bring to simmer on a low to medium heat stirring with a wooden spoon for 5-10 mins or until desired consistency is reached. Add more milk as needed.
If you’re next level like me you can buy a spurtle which is an ancient Scottish porridge stirring wooden instrument, but any old wooden spoon will suffice 😂

* if you can not find ‘steel cut oats’, ‘Scotch Oats’ are also good. They are a bit chunkier so I cook them a little longer to get the creaminess, but they are yum. Still soak overnight.

To Serve:
To serve traditionally just pour into a bowl with some honey swirled on top. I myself am all about the toppings, so add a little honey, yogurt, bananas, blueberry and peanut butter - utterly delicious.
Hot tip - I also do hear that a lot of Scottish Grannies add a dash of cream to serve and this makes it ultra creamy.

Alternatives:

Banana & Blueberry Porridge
Make as above, but in the final stages add in a handful of blueberries and some mashed banana so they too go hot. I then top with honey, yogurt and peanut butter but plain is also good.

Dairy Free / Plant Based Porridge
I made this version last week for hubby and we all had it, SO GOOD!
I used the Scotch oats for this version, and subbed the milk for Almond milk and topped with a sprinkle of brown sugar.