Porridge Recipe (by a Porridge World Champion)
This porridge recipe is the classic Scottish way to make oatmeal. If you think you don’t like oatmeal, or want to know how to make porridge, this is for you!
Porridge is one of the best things on the planet according to many Scots (me included) so read on to understand what we know, and what you’ve been missing!
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What is Porridge?
Porridge is most commonly oatmeal. Just as oatmeal can be raw or cooked, so can porridge. While porridge can be made from other grains, it’s most always assumed to be oats. One can call them “porridge oats”, as well as referring to a cooked bowlful of “porridge” as in Goldilocks and the Three Bears.
As in the children’s fairy tale, my goal is to give you the information and recipe you will need in order to make a bowl of porridge that is “just right.” If you think you don’t like porridge or oatmeal, I don’t blame you! The stuff I have tasted at breakfast places and buffets has often been nothing short of vile!
Is Oatmeal and Porridge the Same Thing?
As noted above, for the most part, yes, one can usually assume that if someone refers to porridge, they are talking about oatmeal, especially in the UK.
Hamlyns oatmeal products, proudly grown and milled in Scotland.
Types of Oats Used to Make Porridge
There are many choices of oatmeal when it comes to making porridge, so if in the past you’ve tried a bowl and not been a fan, don’t give up! I have always liked porridge, but I never became a “super-fan” until I tried steel cut oats, or pinhead oatmeal (US vs UK.)
- Whole Oat (Groats) – least processed, the oats are whole, and uncut.
- Steel Cut Oatmeal (Pinhead Oatmeal) – the next least processed; the groat has the sheath removed and is just cut. This type of oat is nutty, chewy and has lots of texture (MY FAVORITE!)
- Scottish Style Oats – milled (stone ground) A cross between steel cut and softer oatmeal due to some of the oats being crushed, and others holding their shape.
- Rolled Oats – Old Fashioned – flat, rolled oats that need to be cooked for more than a few minutes. A little texture, quite soft when cooked.
- Rolled Oats – Instant or 1 Minute – flat, rolled oats that are ready within a minute or so. No texture, quite mushy and I do not recommend this variety.
I suggest you try the different varieties to find which one is your favorite. You can also make Bircher muesli (which is soaked overnight) or my copycat Alpen muesli which is another breakfast oatmeal I love!
Is Porridge Healthy?
If your breakfast bowl is made from quality oats, and doesn’t contain loads of sugary additions, or unhealthy ingredients, then porridge is quite healthy and nutritious. These health benefits include weight loss, helping blood sugar levels and lower risk of heart disease.
Why You Should Use This Porridge Recipe
- This is the classic recipe used for generations of Scots.
- Not only was I born in Scotland, but I am a World Porridge Champion (2014.)
- I have been a judge at The Golden Spurtle (2023.)
It’s true, in 2014 I competed at The Golden Spurtle in Carrbridge, Scotland, and won the Speciality Award for my Sticky Toffee Porridge recipe. You should really try it, it knocked the judges’ socks off!
Two years ago, I returned to Carrbridge and was one of three judges who awarded the Golden Spurtle to one winner and chose another speciality winner! Want to compete? Every year, there are participants from around the world, and you can join in! Just go to The Golden Spurtle for more information. Just know: the rules require the traditional dish to be made with only 3 ingredients: water, salt and pinhead oats.
Try making oat cakes with steel cut oatmeal, too!
How to Make Oatmeal Taste Better
I have already written a post about how to make really good tasting oatmeal, and it is all about the salt. Add enough, and good quality salt, like Maldon, is key to a really tasty result.
Don’t underestimate the power of salt in grains things like porridge and pasta.
Porridge Recipe
Classic Scottish recipe Serves 1
FULL PRINTABLE RECIPE BELOW
Ingredients
- water
- salt (I use Maldon salt for my porridge)
- porridge oats/oatmeal of your choice (I love Hamlyns pinhead oatmeal)
To Serve: milk and or cream (or your choice of toppings)
Special equipment (optional) a spurtle, to stir the oats.
NOTE: you can soak steel cut oats overnight for quicker cooking time the next morning.
Directions
Put the water, salt and oatmeal into a pot and bring to a boil.
Simmer for about 20-25 minutes (stirring often), or until the texture of the oats are to your liking. (Reduce cooking time if you soaked the oats overnight.) Add salt if needed.
Serve immediately, add milk, and or cream, or whatever toppings or additions you prefer. I cannot express to you how much I LOVE eating porridge and cream for breakfast (or even dinner, at times!) Although there’s no sugar involved, it’s like eating dessert to me, and I’m always sad when my bowl is finished. 😭
The old way of eating porridge involves a bowl of cream and a wooden spoon which one would dip into for each spoonful! I would love this, but for how much I eat porridge, I would turn into a bowl of cream myself!
For directions on using rolled oats, see this how to make oatmeal taste better recipe. Please let me know what you think if you try my recipes in the comments below, thank you! (Not a sponsored post, I just love Hamlyns products.)
Leftover Porridge?
Leftover cooked oatmeal stores perfectly in the fridge for up to two days. To reheat, put into a small pot, add a little water (or milk) and bring to a boil and serve. I sometimes make a double batch to have a ready made breakfast the next day. I don’t recommend freezing cooked oatmeal.
Porridge Recipe
Special Equipment
- 1 spurtle (optional)
Ingredients
- 12 oz water
- ½ tsp sea salt I like Maldon
- ⅓ c steel cut oatmeal (pinhead) I like Hamlyn's
- 2 Tbsp half and half (optionsl: or milk or cream)
Instructions
- Put the water, salt and oatmeal into a pot and bring to a boil.
- Simmer for about 20-25 minutes (stirring often), or until the texture of the oats are to your liking. (Reduce cooking time if you soaked the oats overnight.) Add salt if needed.
- Serve immediately, and add milk, and or cream, or whatever toppings or additions you prefer.
Notes
- See this porridge recipe if you want to use rolled oats.
- Nutrition facts are without dairy.
Nutrition
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Forgive an ignorant American, but which end of the spurtle do I use? Is the thistle end just decorative?
No need to request forgiveness! Yes, the thistle end is the end you’ll hold. So happy you’re interested in it! :)
As a Scot who loves her porridge, I can vouch that this recipe is the BEST – as I’ve even tasted Christina’s porridge (I know – lucky me!) and it’s braw.
Aww, thank you, Jill!
I haven’t tried the brand you show above. I have tried, and absolutely love, McCann’s Steel Cut Oats. It takes a while unless you use the overnight method, but i love the flavor and texture. None of the American brands of steel cut oats come even close.
Glad you’re a porridge fan, Kelly! FYI, have you tried Trader Joe’s steel cut oats? They may actually be McCann’s. Pretty good if I can’t get Hamlyns.
Try using some maple syrup instead of sugar if you like it a little sweet
I found the oatmeal from Smart & Final own brand has a more nutty
flavor.
I didn’t grow up having any hot (or cold) cereals — I think my mother didn’t like them because that was all she had in the depression. But it looks really good — and I wouldn’t mind a bowl. :)
I was hoping you maybe able to help me, we stayed in a castle in Scotland & had whiskey porridge for breakfast.
Delicious!!!
Would you have a recipe for whiskey porridge?
Hi Sheryl, I believe the only way to make whisky porridge would be to add it at the end (if you add it beforehand, the alcohol will be cooked out.) You could make this recipe and add a teaspoon or tablespoonful at the end. Btw, “whiskey” is Irish/non-Scottish and “whisky” is Scottish. Your trivia for the day! :)
A good way to start your day, it’s delicious and healthy if made properly. Yum
My husband and I started a Great Britain in Edinburgh last August. I enjoyed Scottish porridge every morning made with milk and honey or strawberry jam. Next hotel was in England where I ordered, again, the porridge. What a disappointment. Thank you for reposting the recipe and the memory it raised. I do use Bob’s Red Mill steel cut oats regularly at home.