The Highlander’s Breakfast
For hundreds of years, Scottish families began their mornings with a warm bowl of oat porridge. Farmers in the Highlands relied on oats because they grew well in the cold, windy climate. They’d cook the oats slowly over the fire, stirring with a special wooden stick called a spurtle to keep it extra smooth. Some Scots even poured leftover porridge into a drawer to cool, then sliced it the next day for snacks on long journeys!
10 minutes (rolled oats) | 25–30 minutes (steel-cut oats)
2 Bowls | Easy
Ingredients
- 1 cup rolled oats (or traditional Scottish steel-cut oats)
- 2 cups water or milk
- A pinch of salt
- Optional toppings: honey, fresh berries, apple slices, cinnamon, or a drizzle of cream
Instructions
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Add oats, water (or milk), and a pinch of salt to a pot.
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Bring to a gentle boil over medium heat.
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Reduce heat and simmer, stirring often (use a spurtle if you want to be truly Scottish!).
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Cook until creamy and thick.
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Pour into bowls and add your favorite toppings.
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Scotland hosts an annual World Porridge Making Championship called the Golden Spurtle, where chefs compete to see who can make the smoothest, most perfect porridge on Earth!