Scottish Cereals | Oats & Porridge

The humble oat has been a staple of the Scottish diet since medieval times. It is used to make porridge, of course, as well as such other traditional favourites as oatcakes, bannocks, skirlie, haggis, mealy pudding and for frying fish. Every croft once had its own girnel, an oatmeal barrel, as well as a porridge drawer. A batch of porridge would be made at the beginning of the week and kept cold in the drawer so that members of the family could slice off chunks as they were needed, perhaps for a snack while working out on the fields.

Oats were always popular in Scotland as they are a hardy cereal, able to grow in harsh climates and poor soil. Scotch oats, also referred to as ‘pinhead’, are chopped rather than rolled into smaller pieces and therefore tend to be chewier and take longer to cook. The finer the oatmeal, the quicker it takes to prepare and the smoother the consistency.

Porridge:
In its simplest form, oats were eaten as brose with hot water, but porridge is more popular, though how it is made differs from household to household. The traditional Scots way is to soak the oats overnight, then boil them in the morning, stirring the mixture as it thickens with a wooden spirtle (like a 12-inch long stick) to avoid lumps!
Porridge purists reject adding any modern-day luxuries such as – heaven forbid, sugar, milk, syrup or cream – instead sticking to the time-honoured tradition of oats, water and salt. Yet if you don’t have the time or patience to stand lovingly over the hot stove while the porridge comes to the boil, then making it in the microwave offers an easier and much quicker alternative.
A bowl of hot porridge served on frosty mornings with a little milk is by all accounts extremely good for you. Oats contain more fibre than many other cereal grains and they are a good source of essential fatty acids and vitamins. Furthermore, it staves off hunger for longer as the carbohydrates in oats are absorbed by the body slowly. It is also proven to help reduce cholesterol when eaten on a regular basis.

Oatcakes:
Baking oatcakes was once common when they were made on the girdle (ie cooking plate, not underwear) in triangular shapes. Perhaps toasted afterwards in front of the fire to improve the flavour, the edges would curl as they dried out. Now, however, home-made versions are a rare treat, being widely produced commercially for those all important after-dinner oatcakes with cheese.

Skirlie:
Oats is also the main ingredient of skirlie (oatmeal fried with onions) which is a simple accompaniment to mince and tatties. Fry the onions first for a few minutes, then add the oatmeal, stirring consistently so that it doesn’t burn and season with a little salt and pepper before serving up this traditional Aberdeenshire dish.

Cranachan:
Oats aren’t just for savoury dishes, they can also add texture and flavour to desserts such as crumbles or the popular and simply prepared cranachan, also known as ‘crowdie cream’ as in the past soft cheese was used instead of cream. Simply toast the oats until they are golden brown, then mix with fresh whipped cream, mouth-watering Scottish raspberries and a drop of whisky for a creamy, tangy sweet.

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