Porridge

British steel-cut oats⏱ 15 min⚡ Vegetarian

This porridge is warm, creamy, and deeply comforting, with the nutty chew of steel-cut oats at its centre. A swirl of double cream, sweet honey, and a little Scotch whisky turn it into a simple but luxurious Scottish-style breakfast.

Nutrition · per serving

354kcal

7.3gProtein

41.8gCarbs

17.6gFat

5.3gFiber

2 servings

Ingredients

6 items

Porridge pot

steel-cut oats100 g

water500 ml

fine salt1 g

To serve

double cream60 ml

honey20 g

Scotch whisky10 ml

Tips

•For a more traditional texture, stir with a wooden spoon and keep the heat low to avoid scorching.
•Pinhead or quick-cooking steel-cut oats are the best choice to keep this recipe within 15 minutes; standard steel-cut oats may need longer.
•Warm the serving bowls with hot water before filling so the porridge stays hot longer.
•If serving children or avoiding alcohol, omit the whisky and add a little extra honey or cream.

Steps

1
Measure the oats, water, and salt. In a medium saucepan, bring the water to a boil over medium-high heat.
500 ml water1 g fine salt
2
Stir in the steel-cut oats and salt, then reduce the heat to low. Cook gently for 10-12 minutes, stirring often, especially in the last few minutes, until the oats are tender but still have a little bite and the porridge has thickened to a loose, creamy consistency. If it thickens too quickly, add a splash of hot water.
100 g steel-cut oats1 g fine salt
3
Take the pan off the heat and let the porridge stand for 2 minutes; this helps the oats finish absorbing liquid and become creamier.
4
Divide into 2 warm bowls. Spoon over the double cream, drizzle with honey, and add a small splash of Scotch whisky to each bowl, or serve the whisky at the table so each person can add it to taste.
60 ml double cream20 g honey10 ml Scotch whisky

Origin & History

Porridge has been a staple in Scotland for centuries, especially in oat-growing regions where oats thrived better than wheat. Traditionally it was made simply with oats, water, and salt, then served plain or with milk or cream. Rich additions such as honey and whisky are more celebratory touches that build on that humble foundation.

british porridge oats vegetarian breakfast stovetop

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Steps

Measure the oats, water, and salt. In a medium saucepan, bring the water to a boil over medium-high heat.

500 ml water1 g fine salt

Stir in the steel-cut oats and salt, then reduce the heat to low. Cook gently for 10-12 minutes, stirring often, especially in the last few minutes, until the oats are tender but still have a little bite and the porridge has thickened to a loose, creamy consistency. If it thickens too quickly, add a splash of hot water.

100 g steel-cut oats1 g fine salt

Take the pan off the heat and let the porridge stand for 2 minutes; this helps the oats finish absorbing liquid and become creamier.

Divide into 2 warm bowls. Spoon over the double cream, drizzle with honey, and add a small splash of Scotch whisky to each bowl, or serve the whisky at the table so each person can add it to taste.

60 ml double cream20 g honey10 ml Scotch whisky

Origin & History