Rustic Scottish oatmeal prepared with steel-cut or pinhead oatmeal have been the oats of choice in Scotland for many hundreds of years. This recipe prepares 2 bowls of oatmeal but is easily doubled for more servings.
Add the oatmeal to a saucepan.Pour in the water and mix.
Bring to a simmer, lower the heat and cook for 3 minutes. Stir frequently stirring to ensure the oatmeal doesn't stick.
Pour in the plant milk.Stir and simmer for 3 more minutes.
Remove from the heat and allow to sit for 1 minute.
Add a pinch of salt if liked, or your choice of sweetener and toppings.
Notes
Nutritional data is not exact and is provided for guidance only as ingredients vary. Data is processed through nutritional computerized apps.
Store leftover oatmeal in a covered container in the fridge for up to 3 days.
Reheat by placing in a saucepan, with a little extra liquid either water or plant-milk, and gently reheat, simmer for 2-3 minutes.
Or reheat in a microwave.
Top your oatmeal with your favourite chopped fresh fruit, defrosted frozen fruit, tinned fruit or dried fruits.
kids particularly love a dollop of fruit jam or marmalade
Nuts, seeds, and coconut shreds are all tasty add-ons.
Add a tablespoon of flax meal and/or bran powder/wheat germ, ground seed mixes, etc. Simply add to your bowl and pour the hot oatmeal over, mix through.