Scottish Porridge

Scottish Porridge

Scottish porridge is a much-loved breakfast dish, prized for its simplicity and hearty goodness. Porridge has deep cultural roots in Scotland’s history and landscape. Oats flourish in Scotland’s rugged upland soils, making them a staple crop for generations. As Dr. Samuel Johnson famously wrote in 1775, oats are “a grain which in England is generally given to horses, but in Scotland supports the people,” underscoring their importance in Scottish life.

To make it the traditional way, put 1 cup plus 3 tablespoons of rolled oats into a small pot with an equal amount of water or milk. Add a pinch of salt to bring out the flavour. Heat it gently on a medium flame, stirring all the while to keep it smooth. Once it starts to bubble, turn the heat down low and let it simmer for 5 to 7 minutes, giving it a stir now and again until it thickens to a lovely creamy texture.

Take the pot off the heat and let it sit for a minute before serving. Traditionally, porridge is enjoyed plain, but you can add a drizzle of golden syrup, a sprinkle of brown sugar, or even a wee splash of cream. If you’re feeling adventurous, top it with fresh berries or a spoonful of jam.

Scottish porridge is more than a meal; it’s a culinary tradition that reflects Scotland’s re­silience and resourcefulness. Simple, nourishing, and endlessly adaptable, it’s no wonder it remains a firm favourite across the globe.