the cold never bothered us anyway
Porridge – it’s what gets me and sizeable majority of other Scots out of bed in the morning. When I have a hot bowl of porridge in ma belly, I’m ready to take on the day no matter how baltic, or dreich or shite it’s going to be haha.
But we’re not a nation famous for our cooking ability, which is why we keep things simple. This recipe is so easy, I could do it in ma sleep – and since I usually make it around 6.30am, I basically do!
Our porridge is a wee bit different from other countries, mind you. It’s made with salt instead of sugar. And you can add milk by all means, but this is really a peasant’s dish and so we tend to make it with water only.
But if that’s not your cup of tea, you can easily sweeten it with sugar or honey or berries or raisons…it’s limitless. In fact, the photo on this recipe is a super pimped-out bowl of porridge with North American flavours like pumpkin and maple syrup – have fun with it!
The oats are quite important, because I don’t know if you can use the same kind you use for overnight oats or granola or oatmeal. In Scotland, they’re simply called porridge oats but I think ‘rolled oats’ is what they’re called in other countries!
And the ratio is super easy, it’s 1:6 oats to water! So I tend to put my pan on the kitchen scales and weigh out 50g of oats and 300g water – but you could also use American cups if you like since it’s just a ratio.
50g rolled oats
salt to taste, but be generous
1. Put the water and oats in a saucepan and turn up to the highest heat.
2. Once it starts boiling, quickly turn it down to the lowest heat.
3. Stir for 2-3 mins until you’ve got a thick texture you’re happy with.
You should eat it right away. But there’s an old tradition invented by students in Scotland (though I don’t think anyone still does it) where you make a colossal amount of porridge and pour it into a drawer lined with greaseproof paper. When it’s half-dried, they divided it into squares and simply reheat individual squares when they next needed it. Weird, huh?