Scottish Porridge

Porridge is THE trend breakfast at the moment, because the creamy oat porridge is made quickly, tastes delicious and keeps you full for a long time. And such a warm breakfast is simply the perfect start to the day!

In Great Britain, the dish has long been a classic on the breakfast table. Porridge was originally a dish from Scotland and was eaten there by working families for breakfast. Without his porridge no Highland farmer left the house! It is also traditionally the second course of the “Full English Breakfast”. Meanwhile, porridge is regarded as the British national dish.

The creamy porridge made from oat flakes boiled with milk or water is also known as oat porridge or oatmeal. In recent years, the once boring oatmeal has been rediscovered as a healthy trend breakfast.

That’s Why Porridge is the Ideal Breakfast

This power breakfast made of oat flakes contains everything that your body needs for a day full of power. The oat from which porridge is made contains a lot of protein, complex carbohydrates, vitamins, minerals and fiber. It provides vitamin B1 (important for the nerves), magnesium (involved in muscle building), proper vitamin B6 (necessary for the nervous and blood systems) and a lot of iron (regulates oxygen transport and energy metabolism).

Scientific studies have shown that porridge not only provides valuable nutrients, but also provides long lasting satiety and can help with weight loss. This should be particularly pleasing to those who are often plagued by ravenous appetite. So if you eat this dish for breakfast, you can concentrate and work through to your lunch break.

By the way, porridge does not only taste good for breakfast, but also as a lunch, snack in between or as an energy supplier before sports.

How Do You Make Porridge?

The classic oat porridge is quickly cooked and very simple. Simply heat oat flakes with water or vegetable milk and refine as you like. I prefer to use rolled oats so that it doesn’t become too much of an oat “slime”. If you have a little more time, you can fry your oat flakes in a pan without oil before cooking. This gives the oat flakes a wonderful nutty aroma and gives your porridge more taste later.

As far as the amount of liquid is concerned, you can stick to the following rule of thumb: a portion of oatmeal to three or four times the amount of liquid. You can use water, plant milk, or both mixed. The less liquid you use, the harder the porridge becomes. I like it a bit more liquid. A pinch of salt gives it a multilayered taste and enhances the aromas.

Refine your Breakfast

But this basic recipe does not have to be the end of the story. Here your taste is in demand, because the combination possibilities for the tasty breakfast are almost unlimited. Whether fruity, sweet or hearty, you can add your own touch to the recipe and enjoy your breakfast differently every day.

If you like, you can sweeten your porridge with sugar, agave syrup or maple syrup. Spices such as cinnamon, vanilla, nutmeg, chilli or cardamom add a special touch. Just try out what you like!

And of course you can enrich your breakfast bowl with an endless selection of toppings. Fresh fruit tastes really delicious: grated apple, bananas, fresh blueberries or raspberries, grapes or other fruits. Dried fruits, figs, dates and raisins also go perfectly with oat porridge. Or you can simply add plum compote or apple sauce.

Use nuts or seeds to give the porridge a crunchy bite. For example, use roasted pumpkin seeds, sunflower seeds, hazelnuts or walnuts. Almonds, cashews and coconut chips are also perfect.

You can also refine your breakfast with millet, linseed or chia. Vegan yoghurt or quark made from coconut, soy or lupine makes the porridge creamy. Lightly melting chocolate turns it into a chocolaty breakfast dream.

And here’s my recipe for how I like Scottish porridge best: Sweetened with cinnamon and maple syrup and refined with nuts and berries. Have fun imitating and enjoying.

More delicious recipes from all over the world can be found in our recipe overview.