Scottish Porridge is very healthy!

by May
(Kingdom of Fife, Scotland)

I come from Scotland - and although you can get served big 'greasy' breakfasts if you are here on holiday - a favourite is the humble bowl of porridge. Made with oats it is nutritious and is one of the healthiest starts to the day. Long slow-release carbohydrate will sustain you from breakfast through to lunchtime.

It's great for those who have a wheat allergy; it is low in fat, and is believed to lower cholesterol.

The origins of Porridge go way back into Scottish history. It was usually cooked overnight, eaten for breakfast and then the remainder left to 'set' and eaten during the day. There are many variations on the recipe.

The healthy way (and the Scottish way) is to cook it with water served with salt, but it is more often made with milk (or even cream) and served with fruit, sugar or honey to sweeten it. This is a simple recipe using quality ground oats (not rolled oats.

Ingredients
(Serves 2)

1 pint water (or half milk and half water)
2.5 oz (2.5 rounded tablespoons) medium-ground oats
Pinch of salt

Method

1. Bring the water (or water and milk) to the boil, using a non-stick pan.
2. Slowly pour the oatmeal into the boiling liquid, stirring vigorously with a wooden spoon all the time. 3. Continue stirring until it has come back up to the boil again.
4. Reduce the heat, cover the pan and simmer very gently for 15 minutes, stirring often.
5. Add the salt at this point and simmer and stir for a further 5-10 minutes until the consistency is thick but still able to be pured.

If you need it sweet - then add some fresh fruit or honey and extra milk (sugar and cream will just add calories.