Traditional Scottish Porridge

By
Elaine Lemm
Elaine Lemm
Elaine Lemm
Elaine Lemm is a renowned British food writer, classically trained chef, teacher, and author with over 25 years of experience writing about British food and cooking.
Learn about The Spruce Eats' Editorial Process
Updated on 06/26/24
Tested by
Diana Rattray
Diana Rattray
Tested by Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Prep: 5 mins
Cook: 12 mins
Total: 17 mins
Servings: 2 servings

Discover the healthy and nutritious breakfast dish of Scottish porridge. This recipe calls for rolled oats, which are easy to find and quick-cooking. Scottish porridge is one of the healthiest ways to start the day because this slowly released carbohydrate will satisfy you from breakfast to lunchtime.

Two bowls of traditional Scottish porridge, with one topped with fresh berries and syrup, and one topped with butter and cinnamon

The Spruce Eats / Diana Chistruga

Since late medieval times, oats have grown in Scotland as the staple diet of crofters. With no methods of preserving the oats, a thick paste was made then cooled and stored in a wooden porridge draw from where it was eaten over several days. When cold, the mixture becomes thick and solid and is served in thick slices for lunch or fried for breakfast. 

Originally only made with water and salt, the paste, or porridge as it became known, bore little likeness to the thick, creamy mixture we know today. The traditional Scottish dish can have many tastes and textures. Some like it thick and sweet, some with salt. Instant porridge (frowned on by porridge purists) is often smooth and lighter in its consistency. These variations are all a matter of personal choice and can shift based on the oats used and the cooking method.

Tips for Making Scottish Porridge

  • Creamy or thin - This old-fashioned Scottish porridge is thick but can easily be thinned with more water or milk. Use about 2 to 2 1/4 cups of water or milk for a creamier porridge,
  • Traditionally cooked - True porridge should be cooked in a pan and stirred with a wooden spurtle (stick). If you don't have a wooden spurtle, don't worry. A wooden spoon will do just fine.
  • Which oats to use? - The oats used for porridge determine how hearty the final dish will be and how long to cook; the finer the oats, the quicker the cooking time. The oats used for porridge are usually rolled rather than pinhead or steel-cut, as they cook faster. Another popular option is Scottish oats, stone-ground and end up somewhere between rolled oats and steel-cut. The oats take about 10 minutes to cook. Both rolled and Scottish oats make delicious porridge.


What You'll Need to Make This Scottish Porridge Recipe
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A Nice Small Saucepan
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A Good Set of Measuring Spoons
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A Handy Dandy Wooden Spoon

"The oatmeal was extremely thick with only 1 cup plus 3 tablespoons of water to 1 cup of rolled oats. I then made it with 2 cups of water to the 1 cup of rolled oats, and it was creamy and moist in the same amount of time." —Diana Rattray

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A Note From Our Recipe Tester

Ingredients

  • 4 ounces rolled oats, about 1 cup plus 3 tablespoons

  • 9 1/2 ounces water, or milk, about 1 cup plus 3 tablespoons

  • 1 pinch kosher salt

  • 2 to 3 tablespoons maple syrup, brown sugar, or golden syrup, plus 1 teaspoon jam or berries, and fresh cream, for serving

Steps to Make It

  1. Gather the ingredients.

    Ingredients to make Scottish porridge

    The Spruce Eats / Diana Chistruga

  2. Place 4 ounces (about 1 cup plus 3 tablespoons) rolled oats, 9 1/2 ounces (about 1 cup plus 3 tablespoons) water or milk, and 1 pinch salt in a small pan. Gently bring the oats to a slow boil, stirring all the time until the porridge begins to thicken.

    Oats, milk, and salt in a small pot

    The Spruce Eats / Diana Chistruga

  3. Once thickening has begun, lower the heat so as not to burn the porridge. Allow the porridge to simmer for approximately 5 to 7 minutes (or less if the porridge is thick enough and heated all the way through).

    A pot of thicken porridge

    The Spruce Eats / Diana Chistruga

  4. Remove from the heat and let stand for 1 minute before serving. Serve the porridge in bowls with either 2 to 3 tablespoons maple syrup, brown sugar, golden syrup plus fresh berries, or a teaspoon of jam, if desired.

    A pot of thicken Scottish porridge

    The Spruce Eats / Diana Chistruga
Nutrition Facts (per serving)
241 Calories
4g Fat
45g Carbs
7g Protein
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Nutrition Facts
Servings: 2
Amount per serving
Calories 241
% Daily Value*
Total Fat 4g 5%
Saturated Fat 1g 3%
Cholesterol 0mg 0%
Sodium 167mg 7%
Total Carbohydrate 45g 16%
Dietary Fiber 6g 20%
Total Sugars 7g
Protein 7g
Vitamin C 0mg 0%
Calcium 44mg 3%
Iron 2mg 13%
Potassium 226mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)