Creamy Scottish Oat Porridge
This is my recipe for making a lovely creamy Porridge using the Mornflake Gold Scottish Oats. As these are very coarse oats I like to give them a pre-soak before cooking. I also use less fluid than recommended by the instructions on the oat pack, to gain a thick Porridge. I use some milk in this recipe to give a creamy consistency to the Porridge.
Pre-soaking – 10 minutes
Cooking time – 10 minutes
- 80 g of Mornflake Gold Scottish Oats
- 1/2 pint of cold water
- 1/4 pint of cold full fat milk
- very small pinch of sea salt
Place the oats in a saucepan and cover with the cold water
Leave to soak for 10 minutes.
Then add the milk and stir thoroughly
Place the saucepan over a high heat and bring to the boil
Add the salt and stir in
Reduce the heat and stir continuously stir for 5-6 minutes until the oats become a nice thick Porridge.
Remove the saucepan from the heat and set aside for 2 minutes.
Serve with your favourite topping. I can recommend Scottish Heather Honey and a spoonful of cream.
For more topping ideas you can also follow me on Twitter @porridgelady where each day I post a different Porridge recipe.