Scottish Porridge Oats
 

Having read a while back that the Scots old-timers ate their oats as a savoury, with salt and a bit of fat, and sweets not appealing to me in the morning anyway, I decided to try it their way.

It's delicious! I use Tesco's Finest Scottish 100% Wholegrain oats or Sainsbury's Taste the Difference Jumbo Whole Rolled Porridge Oats. Either kind is delicious.

Method:

1/2 cup oats
4 cups cold water
1-2 tablespoons chopped crispy bacon
salt
generous knob of butter

Put 4 cups water in medium sauce pan, bring to the boil, add salt, bacon and butter.

Heat a small dry skillet to smoking, add oats and toss quickly to toast. The oats will begin to release a nutty aroma. Pour into the boiling water.

Cook 10-15 minutes until oats have absorbed water, stirring as needed.
You'll note that this is four times the amount of water called for on the bag or box. It makes a creamy, slightly chewy porridge. For more texture, use less water.

Pour into a warmed bowl (micro good for warming), add a sliver of butter on top of the oats and surround with heavy cream.

Forget the maple syrup, brown sugar, cinnamon, etc. etc.

This is the best bowl of oatmeal I've ever tasted--had a bowl this morning. The bacon adds wonderful flavour, aroma and texture.

The old-timers were right about not adding sugar. I've also read that they sliced cold porridge that had cooled and "set" and fried the slices in bacon fat. That also sounds delicious, but have never tried it.

Tried this on DH, he now prefers his oats savoury, not sweet.

I checked my glycemic level this afternoon with a ketostick--dark purple!

Enjoy!

ps. do NOT use oatmeal, instant oatmeal, flavoured oatmeal in little packets, etc. it must be whole oats.

Would this not be very very carby??

A half cup serving, according to the information on the box, has 28 g of carbohydrates, 4.5 g fiber, 5.5 g protein, 4.1 g of fat.

Whole oats are a slow-release food, and as such cause very little spike in blood sugar.

The addition of the bacon and butter, instead of sugar or syrup, also keep a lid on blood sugar.

As I posted above, I tested my ketosis in the afternoon, the stick was dark purple.

Yes, it is pretty carby. And if you are doing Atkins, bear in mind that grains should not be added until you are in the last, or 9th, rung of the "carbohydrate ladder" in OWL. In fact, many folk find they can never add back grains.

The other thing to note is that Wye has very little weight to lose, and therefore might easily be able to start the day with a bigger carb load than some of us. :)

This would only be considered a "treat" breakfast, I do it no more than once a month.

Thanks for saying I have very little weight to lose! Sure feels like a lot when I'm trying to lose it.

Mainly wanted to get the idea of non-sugary oat meal out there.

It's delicious cooked with bacon!

It's cool. Just had drummed it into myself so much that carbs are the enemy that this sent alarm bells ringing. I do not have to much to lose myself either. Lost 10st 8lbs on VLCD and now low carbing to lose the last 2 stone in a slow controlled way.

are you in the UK, Canky?

If so, you can pick up good Scottish porridge oats easily! And with your wonderful couble cream would really be a treat

I bring Tesco's and Sainsbury's oats back to the US in my luggage! Creams too!

!

Coincidentally this came in a South Beach email this morning:

"5 Tips for Getting the Most Out of Oatmeal
Looking for a healthy breakfast that will warm you up on a cold morning? Oatmeal has long been a breakfast favorite, and it's a great choice for people in Phase 2 of the South Beach Diet — as long as you choose the right kind (not all oatmeal is created equal).

Dr. Agatston, leading preventive cardiologist and author of The South Beach Diet Supercharged, recommends steel-cut oats and rolled or old-fashioned, slow-cooking oats because these varieties have been minimally processed and will help keep blood sugar levels steady.

Plus, studies have linked eating whole grains to a reduced risk of cardiovascular disease and high blood pressure. Instant oatmeal has been rolled and cut more during processing and thus cooks and digests more quickly than the recommended varieties. It's also important to select hot cereals — including oatmeal — with at least 3 grams of fiber and no more than 2 grams of sugar per serving."

I know not everyone is on SB, including me, but I did think it was interesting.