Want to know how to make oatmeal and have it taste better than any you’ve ever tasted? Use this classic Scottish recipe for the best results, and you’ll understand why you may have never liked oatmeal before!
Originally published May 1, 2013
Oatmeal, or porridge, as it’s called in Scotland, is so incredibly delicious when it’s made properly.
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If you don’t already know, I was born in Scotland. A few years ago, I went back to my homeland to compete in the World Porridge Making Championships for The Golden Spurtle. (I’ll tell you what a spurtle is below.) I had intended on entering my Sticky Toffee Porridge recipe, but it wasn’t until I was in Scotland that I learned I would have to make regular oatmeal, too.
The only requirements were that pinhead (steel cut) oatmeal, water and salt were the only ingredients to be used. What I’ve discovered is that most people who don’t like oatmeal never use salt. I’ve tasted oatmeal at so many breakfast buffets and it never fails to disappoint. I mean, it’s bad, really bad, and all because it lacks salt.
I have heard so many people say they cannot stand oatmeal (I’m thinking, “No bloody wonder!), but I ponder how many of them have only tried it without any salt? Even if it’s just a pinch as is usually recommended, it really doesn’t have enough of an impact on the flavor.
Oatmeal (or porridge) without salt, is like pasta without salt, or bread without salt; and although I know there are people who may like unsalted foods, I’d have to hazard a guess that they’re in the minority. It’s easy to make better tasting oatmeal.
Better tasting oatmeal is just a little salt away! Take it from a Scot, whether you eat your porridge sweet or savory, you need salt (and more than a pinch.) Of course, using good quality oatmeal is important, too. My favorite is Hamlyn’s from Scotland, but it’s hard to find in the US except that it’s now carried by The Scottish Grocer USA (use code: CHRISTINASCUCINA for 10% off!) I now prefer steel cut oats, but you’ll have to see which you like better.
Why Should I eat Oatmeal?
If you haven’t heard, oatmeal is one of the healthiest grains you can have. They have so many health benefits and nutritional properties, it truly is a great breakfast option. Oats contain many vitamins and minerals, lots of fiber and even antioxidants.
However, I don’t want you to trust me. Here’s an article from Time magazine, but go ahead and do your own research.
What is a Spurtle?
Maybe you’ve never heard of a spurtle, but it’s a long stirring stick used to make porridge, mostly used in Scotland. If you don’t have one, turn your favorite wooden spoon upside down and use the handle! Or you can be very Scottish and buy a spurtle to use for your breakfast oatmeal!
A little Scottish folklore: in Scotland they say you must keep stirring clockwise when you stir your porridge with your spurtle. If you happen to stir counter-clockwise, it is said to bring bad luck, or maybe even the devil! 👺
My Favorite way to eat Porridge
The traditional Scottish way to eat oatmeal is savory: made with steel cut oats, water and salt, and served with milk and/or cream. I love the nutty texture from the steel cut oats.
Now, things have changed and even in Scotland, fruity and sweet porridge can be found on many breakfast tables, but for me, I still love it served the original way.
Do you know how you feel when you’re looking forward to eating one of the tastiest things you love? That’s how I feel about eating my oatmeal! I just love it! No, it’s not a beautiful dish, but the flavor more than makes up for it.
Let me clarify, I’m talking about cooking basic oatmeal, so this doesn’t change how you serve it; so I’m not suggesting you change any part of your topping of fruits, syrups, honey, sugar, seeds, etc. Whether sweet or savory, starting with salted water makes a massive difference in the end result; a little salt goes a long way in improving oatmeal’s flavor.
How to Make Oatmeal (Taste Better)
Easiest Classic Scottish Recipe
FULL PRINTABLE RECIPE BELOW makes 2 servings
- water
- sea salt (use a little less if making it sweet, a little more if you like it savory)
- oats (good quality, pinhead/steel cut)*see below for rolled oats
Put the salt, oats and water in a small pot, and bring to a boil. Simmer for about 20 minutes, stirring often.
Pour into bowls.
Serve as desired.
*If using rolled oats, use 1/3 cup to 1 1/2 cups of water. Bring the water and salt to a boil, then add the oats. Depending on if you use quick-cooking or regular rolled oats and the brand you use, the cooking time will range from 1 minute to 15 minutes.
Please let me know if you take my suggestion on adding salt and if it changes your mind on eating oats! I’d love to hear any success stories!
How to Make Oatmeal (Taste Better)
Better tasting oatmeal/porridge, no matter how you serve it.
Ingredients
- 3 cups water
- 1/4 tsp Crystal Kosher salt
- 1/2 cup steel cut oats
Instructions
- Put the salt, oats and water in a small pot, and bring to a boil. Simmer for about 20 minutes, stirring often.
- Pour into bowls.
- Serve as desired, with added fruit, honey, syrup, milk, cream, seeds, sugar, etc.
Notes
*If using rolled oats, use 1/3 cup to 1 1/2 cups of water. Bring the water and salt to a boil, then add the oats. Depending on if you use quick-cooking or regular rolled oats and the brand you use, the cooking time will range from 1 minute to 15 minutes.
Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving:Calories: 152Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 174mgCarbohydrates: 27gFiber: 4gSugar: 0gProtein: 5g
Nutrition info is estimated.
Farmersgirl Kitchen Porridge Recipe Using Milk
Bircher Muesli Overnight Oats from What a Girl Eats
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I love oatmeal as well! I start the oats in boiling water and add milk after it’s cooked awhile. I think the oats cook better in water but love the way the milk makes it creamy. I also, get ready, beat an egg and incorporate it into the cooking oatmeal. It makes it wonderfully custardy. It may take practice to incorporate completely but so good.
That’s a way to add protein, too!
Yes salt makes so many things better.
I prefer to cook my old fashioned thick cut oats with milk and I do add salt. Somehow water alone just doesn’t do it for me. Lately I’ve been making it in the instant pot, which is very convenient. Especially since I just use a large bowl that I place on the trivet inside the pot. Pour 1 cup of hot water into the pot first. Only one bowl to clean. I don’t know if standing at the stove, stirring for 15 min would improve it.
If you’re happy with your instant pot oats, by all means make it that way. I prefer to cook oats the old-fashioned way and stir. I don’t actually stand and stir the entire time, just to keep it from sticking. I love the smell and I love to cook, so I feel the IP removes a lot of the joy for me. Just not my thing.
[…] Did you know I’m a World Porridge Champion? Learn how to make better tasting oatmeal. […]
I am a Londoner, and have always made porridge with milk – no salt, but a big lump of salted butter in it, which you stir in when cooking it, then sweeten with Golden Syrup. Lovely and creamy – no extra milk needed.
It was perfect the first time. I learn so much from you as well! Keep it up great post.
Great, thank you!
Just seeing your photos with the honey in that porridge and the other one with the cream around it has made me crave for my childhood porridge in Scotland, Christina! No porridge is complete without that salt but when that cream goes on top and the porridge comes away from the sides… it’s heaven in a bowl! Thanks for sharing this, as it’s a reminder of great storecupboard fare!
I agree, I love it so much!