Traditional Scottish-Style Oatmeal With Butter Recipe

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 and proceed with below.

2. 2

   If making overnight oats, combine oats and water in a medium saucepan or

3. 3

   and let stand, covered, overnight. If not making overnight oats, combine oats and water in the saucepan and proceed with cooking immediately.

4. 4

   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.

5. 5

   If oats are still too firm to your taste, stir in additional water 1/4 cup (60ml) at a time, and continue cooking, until desired texture of oats is reached.

6. 6

   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.

* Per serving · 4 servings · Values may vary.

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