How to Make Oatmeal (Taste Better – by a Scottish Porridge Champion)

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, so let’s learn how to make oatmeal (taste better!)

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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 mostly because it lacks salt.

My favorite way to eat my oats: the classic Scottish recipe using steel cut oats.

I have heard so many people say they cannot stand oatmeal (I’m thinking, “no bloody wonder”), and 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.

May I entice you with a raw rolled oats muesli? This is an Alpen copycat recipe!

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 brand of oatmeal is Hamlyn’s from Scotland, I now prefer steel cut oats, which has a nuttier texture, but you’ll have to see which type of oats you like better. Here’s my steel cut oats recipe.

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)
• rolled oats

Put the salt, oats and water in a small pot, and bring to a boil.

Simmer for about 1 to 12 minutes, stirring often. The difference will be the type of rolled oats you are using (more processed take less time-see directions on the package.)

Pour into bowls.

Serve as desired.

Enjoy your healthy breakfast!

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!

Love oatmeal? Try these addictive back to school cookies that are actually quite nutritious!

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My friend Janice in Scotland is a recent convert to eating porridge, but she makes hers with milk. To be honest, I have never tried it this way. However, you may like this better than using water, and as long as you’re eating it, it’s a good thing!

Farmersgirl Kitchen Porridge Recipe Using Milk

Bircher Muesli Overnight Oats from What a Girl Eats

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