Recipes for Porridge-type Oats?

[suzy_homemaker]

I'm just curious how you cook the porridge-type oats I've read so much about on this cuisine forum. I know that the steel-cut oats (in the States) are probably closest to the ones used in Scotland, but have absolutely no idea how to cook them or for how long. Any ideas or recipes would be hugely appreciated. Also, how do you make them taste good? Oatmeal by itself is pretty blando-spando. Like, gag me with an entire place setting!

Thanks bunches, in advance!

Linda

[Polwarth]

If you buy a box of steel cut oats, I presume there will be a recipe on the side of said box? Each 'type' of porridge oats seems to have its own quantities for maximum flavour

I use Alford Mill oats - their website seems to be down at the moment but if you do a Google search later in the week, it may be operational.

Porridge is probably bland to your taste. Traditionally in Scotland we eat it with only a little milk and with salt sprinkled on it, although children often prefer the soft option of brown sugar and/or honey drizzled on the top.

Our foods are not bland, far from it. However, they rely on fresh produce and if you can't get that, then some dishes may not be as tasty as they should be.

BTW - I'm sure you don't realise how patronising your comments about our 'bland' foods appear.....

[suzy_homemaker]

Oooh! I'm awfully sorry! No offense intended, believe me, for anyone who was by my comments. Actually, Polwarth, I wasn't even seeking to make any kind of comment on how the Scots eat it because I had no idea how they do. Sorry about that!

[Babz]

I make my porridge with the same oatmeal Polworth buys, it really is the best
but unlike Polworth I add my salt whilst cooking it and I have a cup of milk
with it that I dip spoonfuls of porridge into.

I have tried it with sweet things but didn't like it !!

I have found it cooks smoother if you leave it to soak in the water overnight !!

Thank goodness we all have different tastes in food, I for one like the
natural taste of fresh food and not the spiced up of what I would call junk food !!

Thats me in for comments now....lolololol

[kathyv]

suzy, I assume you are in the States? You can but Quaker Whole Oats, (not the quick oats) and follow the directions on the tube. They aren't the same but close. You really won't get anything like Scotland's porridge here, we just don't have the same flavors in our foods.

I like applesauce on my oatmeal! No sugar or sweetening AT ALL! A little milk and no more salt than what you need to cook them with.

It's only as blando-spando(?) as you make it out to be.

[suzy_homemaker]

Kathy,

Yes, actually, I am in the States. You're not the only one I've seen post here who likes oatmeal with applesauce and no sweeteners. About the only way I like oatmeal is the instant kind, which comes in a variety of flavors, all sweetened, of course. Otherwise, I just prefer oatmeal in stuff, like cookies (biscuits), breads, baked goods, homemade foods. Because my tastebuds are used to the sweetened kinds, am a bit gun-shy about trying regular oats without sweetener of any kind. It would be better for my health, to be sure, but am still nervous about trying it.

[MargaretMacGillivray]

is the way he eats his porridge -

first off, it cooks really well in the microwave - half a cup of porridge oats, a full cup of cold water - mix together in a bowl, add a pinch of salt. Cook in the micro for approximately 3 minutes. You can stop it half way through and stir it, but it may not be necessary.

Sandy's very individual recipe - once it's cooked, top off with a crust of demerara sugar - and then he'll put pieces of fruit on top of that - bananas, apples, grapes, pears, kiwi fruit - ..... whatever is in season -

Sometimes he also has milk with it!

Hmmm - a bit too much for me! LOL

Margaret