An incredibly simple and easy recipe for a traditional bowl of Scottish porridge straight from my Scots kitchen. I grew up on delicious, satisfying and comforting porridge. Oats are one of the most underrated ingredients but so valuable and versatile for vegan and plant-based diets.This recipe serves 1 big bowl but is easily doubled for more servings.
45gramsrolled oats Old fashioned oats/jumbo oats/oat flakes.
500millilitreswater
60millilitresplant-based milkThis is optional as porridge can be made with just water but it does provide extra creaminess and flavour.
pinchsaltthis is optional but traditionally included.
Instructions
Add the oats to a saucepan.Pour in the water and mix.
Bring to the boil.Lower the heat to a gentle simmer.
Cook for 3 minutes. Simmer for a few minutes longer if using large oat flakes.
Add the plant-based milk and stir well.
Simmer for another 3 minutes. Cook for a few minutes longer if preferred. The longer oats stew the thicker they will become.Also taking the saucepan off the heat and letting the oats sit for a while will thicken them up.
Add a pinch of salt if liked. Or add sugar and other toppings. I like to add an extra drizzle of plant-milk to the porridge.
Notes
Nutritional data is provided for guidance only and is not an exact calculation as ingredients vary. Data is run through nutritional computerized apps.
Leftover porridge can be stored in the fridge for up to 3 days. It will become very thick and will need a little extra liquid to thin down for reheating. Or enjoy chilled.
To reheat place in a saucepan and gently bring to the boil. Lower heat and stir for 2-3 minutes. Or reheat in a microwave.
Historically in Scotland, leftover porridge was poured into a clean drawer and left to set. Wedges would be cut off and eaten!