Scottish-Style Oatmeal

Method

1. 1

   If you prefer a deeper, more complex flavor, dry-toast the oats in the cooking pot over high eat, stirring and tossing constantly, until lightly roasted and fragrant, then remove from heat. If making overnight oats, combine toasted or untoasted oats and water in a medium saucepan or 3-quart saucier and let stand, covered, overnight. If not making overnight oats, combine toasted or untoasted oats and water in the saucepan and proceed with cooking immediately.

2. 2

   Bring oats and water to a simmer over medium-high heat, seasoning lightly with a pinch of salt. Reduce heat to maintain a gentle simmer and cook uncovered, stirring frequently but slowly, until porridge is well thickened but still flows slightly, about 5 minutes for overnight oats and 20 minutes for un-soaked oats.

3. 3

   If oats are still too firm to your taste, stir in additional boiling water 1/4 cup (60ml) at a time and continue cooking until desired texture of oats is reached. Scoop porridge into warmed bowls and top with a pat of butter and/or a splash of cream. Sprinkle flaky salt on top, if desired. Serve.

Nutrition

calories

171 kcal

fatContent

3 g

fiberContent

5 g

sugarContent

0 g

sodiumContent

155 mg

proteinContent

6 g

cholesterolContent

0 mg

carbohydrateContent

30 g

saturatedFatContent

0 g

unsaturatedFatContent

0 g

Indicative values from the source, for the original recipe.

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