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Rustic Scottish Porridge Recipe

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Start your day in a typically Scottish way with my super simple Scottish porridge recipe. It is sweet, hearty, and packed with so much goodness from the Scottish oats.

Scottish Porridge Recipe

What is Scottish Porridge?

Porridge, naturally, has found a home in cuisines across the globe, from the snow-capped mountains of Europe to the sweltering deserts of Africa.

Porridge, however, has a particularly special relationship with Scottish cuisine, largely due to the use of oats, which have been cultivated in the country for over two thousand years.

Oats have been a staple food in Scotland for generations, and are used in so many ways and in various foods. The grain is a true source of pride for Scottish people, and this particular breakfast is how historically so many Scots have started their day.

Ingredients

To make my Scottish porridge recipe, you’ll need the following:

  • Oats – 1 cup Scottish Oats
  • Milk – 2 cups semi-skimmed milk (or reduced-fat milk)
  • Salt – pinch of salt
  • Honey – 2 tbsp of honey (optional)
  • Berries – Fresh raspberries and blueberries (optional)

Traditionally, it is served with salt, so for the savory version, just use oats, milk, and salt. Here we’ve opted for a sweet version, topped with honey and fresh berries.

If you’re in the U.S. and struggling to find Scottish oats in grocery stores, Bob’s Red Mill sells Scottish oats on Amazon.

Variations / Serving Suggestions

Water vs. Milk – In Scotland, people will argue about whether true Scottish porridge is made with water or milk. Our preference is to make it with semi-skimmed milk (reduced-fat milk). However, you can use water, you can use whole milk, or you can use skimmed/low-fat milk.

Liquid to Oats Ratio – In Scotland, many people will use the ratio of 3:1 (3 cups of liquid (water or milk) to 1 cup of oats). 2:1 is our favorite ratio for this recipe, but again, it depends on people’s preferences. Some people will only use 1:1, in which case you’ll get very thick oatmeal. We only simmered ours for 2 minutes, but if you simmer longer, you’ll need a 3:1 ratio.

Oats – Different brands will affect the ratio of liquid to oats, so adjust accordingly. We used a supermarket brand of Scottish oats. In the US, there are limited options for Scottish oats, but Bob’s Red Mill sells some on Amazon.

Step-by-Step Instructions

Note: This recipe makes 2 servings.

Step 1 – Add the oats, a pinch of salt, and milk to a pot over medium heat. Bring to a boil, stirring occasionally, and simmer for about 2 minutes.

Step 2 – Adjust the consistency to your liking. If you prefer more of a liquid consistency, add more milk or water. If you want it a bit thicker, simmer it a bit longer.

Step 3 – Spoon your porridge into bowls to serve.

Step 4 – If you want the sweet version, top with fresh berries and honey.

Whether you opt for milk or water, toppings or no toppings, there’s no denying the warmth and heart of Scottish oat porridge.

Fuel yourself up for a busy day ahead, and give this beloved Scottish staple a try. You have so much room to adapt it to your personal taste, all while taking in the goodness of one of the world’s most nutritious grains.

Scottish Porridge Recipe Card

Scottish Porridge

5 from 1 vote
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Author: Nomad Paradise
Course: Breakfast
Cuisine: Scottish
Servings: 2

Ingredients

  • 1 cup Scottish Oats
  • 2 cups semi-skimmed milk or reduced-fat milk
  • pinch of salt
  • 2 tbsp of honey optional
  • fresh raspberries and blueberries optional

Instructions

  • Add the oats, a pinch of salt, and milk to a pot over medium heat. Bring to a boil, stirring occasionally, and simmer for about 2 minutes.
  • Adjust the consistency to your liking. If you prefer more of a liquid consistency, add more milk or water. If you want it a bit thicker, simmer it a bit longer.
  • Spoon your porridge into bowls to serve.
  • If you want the sweet version, top with fresh berries and honey.
Did you make this recipe?Mention @nomadparadisefood or tag #nomadparadisefood!

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Authors

  • Doina Johnson is a recipe developer and writer. Doina has been cooking for most of her life, and her style draws from many different influences. She cooked with her mother and grandma growing up in Eastern Europe, before adding modern, western influences to her style when living in the United States for about a decade. Then, she traveled full-time for several years, trying food in Europe, Asia, and South America, and bringing those influences into her own cooking. She strives to introduce passionate homecooks to world cuisine, generally by trying the food herself abroad and then recreating it at home and, at times, enlisting the help of local foodies and chefs.

  • Hey there! We are Dale and Doina, the founders of Nomad Paradise. We traveled full-time for over three years, and while we now have a home base in the U.K., continue to take trips abroad to visit new places and try new cuisines and foods. Our food guides are curated with the guidance of local foodies, and their contribution is indicated under each article. We also cook the foods we try abroad, and you can discover how to make them in our 'recipes from around the world' category.

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