Sun, Feb-08-09, 21:39
Location: Richmond, VA
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.
1/2 cup oats
4 cups cold water
1-2 tablespoons chopped crispy bacon
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!
ps. do NOT use oatmeal, instant oatmeal, flavoured oatmeal in little packets, etc. it must be whole oats.