Porridge Recipes

Nordic Porridge Caramel Sweet & Sour

  • Per Carlson

Recipe by Per Carlson – 2017 Speciality Winner Ingredients: Traditional steel-cut oatmeal (oats, water & salt) Add-ons to base: Cloudberry liqueur Grind-ed orange-peel Whipped cream Toppings: Cloudberries flambée Whipped cream First the porridge is cooked the original way.  The add-ons are then added. Before serving,  The porridge gets caramelized by adding brown sugar that gasburns for some seconds.  Serving: […]

Read More...
Nordic Porridge Caramel Sweet & Sour

Heather Honey, Rooibos Tea and Atholl Brose Porridge

  • Rayner Muller

Recipe by Rayner Muller Photographs – James Ross Where Scotland meets South Africa. I have created a Heather Honey, Rooibos Tea and Atholl Brose Porridge which combines my South African roots with some fantastic local Scottish ingredients. Rooibus literally means ‘red bush’ and is from a bush that only grows in the Western Cape Province […]

Read More...
Heather Honey, Rooibos Tea and Atholl Brose Porridge

Blueberry Chia Jam & Almond Mascarpone Porridge

  • Julie Gilliam

Recipe by Julie Gilliam Blueberry Chia Jam 16 oz fresh or frozen blueberries ¼ C sugar ¼ C chia seeds 1T lemon juice (juice of half a lemon) ½ t lemon zest (zest of half a lemon) Place berries and sugar in 3 quart sauce pan over medium heat  Stir and cover with lid  Bring […]

Read More...

Lemon & Blueberry Porridge

  • Simon Rookyard

Recipe by Simon Rookyard – 2015 World Porridge Making Champion This is inspired by a rather nice cake I had from a fair. I thought the lemon and blueberry worked well together and I thought “that would make a nice porridge!” Ingredients 150 g oats 750 ml water 12 level teaspoons lemon juice 9 heaped […]

Read More...

Skirlie Spinach and Mussel Stew Porridge

  • Chris Young

Recipe by Chris Young Ingredients: 100 grms pinhead oats 4 fresh langoustine 1kg mussels ( fresh) 2 potatoes (medium to large) cut into small cubes 3 rashers of bacon or same weight in pancetta or speck,cut into small dice 1medium onion,cut into fine pieces 2tbspns of quality rapeseed oil(other oils are available,but I love Summer […]

Read More...

Haute Haleem Porridge

  • Izhar Khan

Recipe by Izhar Khan Haleem is a traditional Indian delicacy for special occasions. HAUTE HALEEM (an Indian twist on Oat) Ingredients: Chicken Oats Four daals (moong , urid, red split and channa) Chicken Stock Nino’s Masala (a home made sauce) Ginger, onions and lemon to garnish Method: Cook chicken in a little water. Once cooked […]

Read More...

Autumn Foraged Porridge

  • Anna Louise Batchelor

Recipe by Anna Louise Batchelor aka. Porridge Lady Ingredients: 2 cups Mornflake Gluten Free pinhead oatmeal 4 cups Cold water 1 tablespoon of ‘sea spaghetti’ seaweed 1 tablespoon of ‘carragheen’ seaweed ½ cup of stock Dulse salt 250g of autumn mushrooms Miso sauce Method: Soak 2 cups of Mornflake gluten free pinhead oatmeal in 4 […]

Read More...

Sticky Toffee Porridge

  • Christina Conte

2014 Speciality Winning Recipe by Christina Conte Check out Christina’s blog from her Championship experience Ingredients: 110g Hamlyn’s Pinhead Oatmeal 575ml water 1/2 tsp sea salt 75g finely chopped dates 1 tbsp Lyle’s Golden Syrup Sticky Toffee Sauce: 125g brown sugar 25g butter 100ml double cream 1 1/2 Tbsp. Scotch whisky oat brittle (or nut […]

Read More...
Sticky Toffee Porridge

Pinhead Risotto with Lemon and Thyme and Parmesan

  • Chris Young

Recipe by Chris Young – 2014 savoury speciality winner. Ingredients: 2 Tablespoons virgin oil Small diced onion 1 small clove garlic crushed 200gm Pinhead Oatmeal Pinch picked Thyme 50 gm butter 50gm double pouring cream{fresh} 200gm wild mushrooms{assorted}150 gms chopped roughly Generous bunch chopped parsley Small bundle of Thyme sprigs tied together 50gms soured cream […]

Read More...
Pinhead Risotto with Lemon and Thyme and Parmesan

Doctor’s Banana Brûlée Oats

  • Izhar Khan

Recipe by Izhar Khan – 2013 Entry Inspiration / Influences / Story behind recipe I have been in search for the perfect oatmeal porridge for breakfast. I believe oatmeal in the morning provides a great glycaemic profile and is probably the healthiest start to the day. Having experimented with a number of ideas I have […]

Read More...

Oatmeal Ebelskivers with Whisky Marmalade

  • Hayley Pople

Recipe by Hayley Pople – 2013 Entry Makes 20 roughly, time 20 mins. Ingredients: ½ cup Rude Health The Oatmeal ½ cup oat flour 1/2 teaspoon baking powder 1/4 teaspoon salt 2 tablespoons sugar 2 eggs, separated 1 ½ cups oat milk 3 tablespoons unsalted butter, melted 1/2 cup Whisky Marmalade confectioners sugar, for serving […]

Read More...

Zesty Pistachio Porridge

  • Alexandra Hely Hutchinson

Recipe by Alexandra Hely Hutchinson – Entry 2013 Ingredients Blend of Oatmeal, Porridge Oats, Jumbo Oats Milk Salt Cardamom Orange and Zest Vanilla Pistachio Raisins Method Put milk, orange zest, crushed cardamom and vanilla over a medium heat and let the spices infuse for at least 10 minutes. Strain spices from the milk, saving the […]

Read More...

Perthshire Pancake Stack with Atholl Brose & Spiced Brambles

  • Chris Young

Recipe by Chris Young – Entry 2013 – thehandmadeoatcakecompany.co.uk Inspiration / Influences / Story behind recipe I visited Amsterdam  many yrs ago with Fiona my partner and we always used to eat these small pancakes off street vendors, so we bought a pan and have  made so many variations on different pancakes over the yrs […]

Read More...

Mexican Molé on Oatmeal Pancakes

  • Charlotte Turner

Recipe by Charlotte Turner – Entry 2013 @whatCTdid on Twitter   Inspiration / Influences / Story behind recipe At last year’s competition I used molasses, nutmeg, banana, maple syrup, bacon and peanut butter to create a porridge inspired by Elvis Presley’s favourite sandwich. The result was a sweet oatmeal, fit for The King, but alas […]

Read More...

Whisky, Cinnamon & Apple Porridge

  • Hans Soderberg

Recipe by Hans Soderberg – Entry 2013 Inspiration / Influences / Story behind recipe I am a whisky-lover, always try to find a way to put in whisky in the porridge, now I have found a way !! I work as a bank manager in Karlstad, Sweden. Every Friday we have breakfast at the office, […]

Read More...

Panna Cotta Porridge

  • Jennie Corrigan

Recipe by Jennie Corrigan – 2013 Entry Website/Blog: www.passionateaboutporridge.com Inspiration / Influences / Story behind recipe Browsing through a magazine, I spotted a recipe for panna cotta. It looked lovely and creamy. Unusually, it had lots of grated lemon zest and presumably fruit juices running down it because it was presented in the manner of […]

Read More...

Steel Your Heart Away Eggrolls

  • Paula Todora

Recipe by Paula Todora – 2013 Entry – Spar for the Spurtle 2013 Winner, Bob’s Red Mill Natural Foods Ingredients 1 ½ quarts Peanut Oil 1 cup Bob’s Red Mill Steel Cut Oats 1 cup Unsweetened Coconut Milk ¾ cup Water 2 large Granny Smith Apples Juice of 1 Lemon 1 tsp Cinnamon 1/8 tsp […]

Read More...

Foraged Fruits of the Forest Porridge

  • John Boa

Recipe by John Boa – 2013 Entry Ingredients: Freshly made SCOTTISH oatmeal porridge 2 Handfuls of assorted SCOTTISH Fruits of the Forest 1 Tub of SCOTTISH Double Cream 1 Large knob of SCOTTISH butter A SCOTTISH amount of sugar Method: Melt butter on a gentle heat, add the sugar; as the sugar begins to soften […]

Read More...

Podgeree

  • Stuart Reid

Recipe by Stuart Reid – 2013 Entry Ingredients: 300g smoked haddock 500g pinhead oats coriander seeds cardamom seeds turmeric cayenne pepper dried chilli fresh green chilli clarified butter 1/2 onion 2 boiled eggs salt/pepper Whisky Dill and almond slivers to garnish Method: Cook porridge in traditional manner for 18 minutes Boil eggs for 4 minutes, […]

Read More...

Orcadian Medieval Gode Spiced Porridge

  • Liz Ashworth

Recipe by Liz Ashworth – 2013 Entry With family roots on Orkney, I wanted to bring a taste of the islands’ good food and history into my speciality  porridge recipe.    Recently, I was asked  help create a medieval banquet, the kind  prepared four centuries ago for the Earl of Orkney in his palace in Kirkwall, […]

Read More...

Supercharged Skirlie with roast tomatoes, wild venison chorizo and Anster cheddar.

  • Neal Robertson

Recipe by Neal Robertson – Entry 2013 – www.thesponco.com Inspiration / Influences / Story behind recipe This year I want to showcase some of the best ingredients found in Scotland and Fife and take porridge off the breakfast table and onto the dinner table. Ingredients 80g oatmeal 500ml mushroom stock or 475ml water and 2 […]

Read More...

Red Autumn Porridge

  • Anna Louise Batchelor

Recipe by Anna Louise Batchelor / Porridge Lady – Entry 2013 Inspiration / Influences / Story behind recipe This recipe takes its inspiration from the Danish recipe ‘Rødgrød med fløde’. Traditionally the recipe uses red summer berries and a lot of cream! This year I’ve received a lot of press interest from the Scandi/Nordic media […]

Read More...

Bakewell Tart Porridge

  • Simon Rookyard

Recipe by Simon Rookyard, 2013 Entry Ingredients 75g Mornflake fine oatmeal 50g Mornflake medium grade oatmeal 1 1/2 pint water 4 tsp almond essence Raspberry coulis Flaked almonds Glace cherries Method 1. Place the oats and water in a pan and bring to the boil. 2. When the porridge has thickened considerably, stir in the […]

Read More...

School House Mess – Eton Mess & Scottish Cranachan

  • Kate Clark

Recipe by Kate Clark A crossover dish of Eton Mess and Scottish Cranachan Ingredients For the Cream Greek Yogurt Double Cream Castor sugar Vanilla seeds Balvenie Whisky Toasted Pinhead oats Raspberries   For the meringues Egg Whites Icing and Castor Sugar Toasted Pinhead Oats Coloured Paste For the caramel Castor sugar Water Butter Toasted Pinhead […]

Read More...

Fruity Date Porridge – Speciality Winner 2013

  • Nick Barnard

2013 Winning Speciality Recipe – by Nick Barnard, Rude Health Nick Barnard, joint founder and Managing Director of Rude Health was crowned ‘Speciality Champion’, for his recipe, Fruity Date Porridge, which used Scottish oat flakes and oatmeal, dried apricots, dates and apples, cinnamon, Hurdlebrook Guernsey milk and cream and Tiana coconut palm sugar. “It’s the […]

Read More...
Fruity Date Porridge

Honeyed Hazelnut Porridge Swirl

  • John Boa

Recipe by John Boa – Winner of the People’s Choice Award Ingredients Traditional Scottish Porridge Scottish Hazelnuts Scottish Honey Scottish Double Cream Method Scottish hazelnuts (lightly-roasted, roughly-crushed) will be coated with gently-warmed Scottish honey and this will then be combined with Scottish double cream; this combo is then expertly swirled in to a bowl of […]

Read More...
Honeyed Hazelnut Porridge Swirl

Italian Pinhead Torta

  • Laurie Figone

2012 Speciality Trophy Winner Recipe by Laurie Figone (c/o Bob’s Red Mill Natural Foods, Inc.) Serves 12 Cook Time:  15 minutes Ingredients: 1 oz. dried portabella mushrooms, rehydrated in 1 ½ cups boiling water for 10 minutes (reserving the liquid to soak the oats in).  After soaking, drain, squeeze dry and dice mushrooms. 1-½ cups Bob’s […]

Read More...
Italian Pinhead Torta

Black Bean Porridge Patties with Black Bean Pico de Gallo

  • Merry Graham

Recipe by Merry Graham, Winner of the North American ‘qualifying’ heats run by Oregon based Bob’s Red Mill – 2011 Ingredients: 2/3 cup Bob’s Red Mill Steel Cut Oats 1 2/3 cups water 1 tablespoon chopped garlic 3/4 teaspoon pink Himalayan salt 1 cup black beans, drained, divided 1 teaspoon cumin 1/8 teaspoon crushed red […]

Read More...
Black Bean Porridge Patties with Black Bean Pico de Gallo

Middle Eastern Porridge with Poached Lamb Loin & Crispy Lamb Bon Bon

  • Barry Gauld

Recipe by Barry Gauld Ingredients Porridge 130g Pinhead Oatmeal, rinsed (soaked overnight & drained) 300 ml Lamb Stock 2 tsp Turmeric 2 ½ teaspRas-El Hanout 3-4 Blanched Cabbage Leaves (stalks removed) 1 ½ teasp Diced Apricots (optional) Pinch salt Sea Salt 2 Large Shallots diced 2 tblsp Natural Yoghurt 200g Lamb Loin (trimmed) Bon Bon […]

Read More...

Gooseberry Sundae

  • Lynn Benge

Lynn Benge, Carrbridge Serves 3 to 4 people Ingredients: ¾ cup  of oatmeal 3 x ¾  cups of water Knob butter (Portion) ¾ teaspoon salt 2 tablespoon cream Fruit: 4 ozs gooseberries soaked in: 1 tablespoon Vanilla vodka + sweetener (leave overnight) 1 apple + sweetener, pealed and sliced in lemon juice (stops apple going […]

Read More...
Gooseberry Sundae

Winter Spiced Porridge with Blueberry Compote

  • Neal Robertson

Neal Robertson’s recipe that won him the 2011 Speciality Award! Serves 2 For the compote 100g blueberries 40g golden caster sugar For the porridge 80g medium oatmeal 300ml water 300ml single cream a pinch of salt 1tsp cinnamon 1/2tsp nutmeg 2 dessert spoon heather honey To make the compote: bring the berries and sugar to […]

Read More...
Winter Spiced Porridge with Blueberry Compote

Clootie Porridge Dumpling with Custard

  • Patrick Potter

by Patrick Potter of Real Foods USA © 2010 Watch footage taken by Real Foods at the 2010 Competition Ingredients: 1 Cups Organic Oat Flour plus ¼ Cup for sprinkling 1 Cup Thorough Cooked Porridge (Organic Gluten-Free Pinhead Oats) ½ Teaspoon Metallic Free Baking Soda (bicarbonate soda) ½ Teaspoon Ground mixed spices (Nutmeg, Mace and […]

Read More...
Clootie Porridge Dumpling with Custard

Canadian Cran-Apple Crunch

  • Catherine Caldwell

Catherine Caldwell, Calgary, Canada – World Porridge Making Championships Speciality Winner 2010   Highwood Crossing’s steel-cut oats, from south of Calgary, Alberta, Canada, are ground a bit coarser than the pinhead oats of Scotland (the coarsest grind found in Scotland), which gives this dish a texture that I like. The apple reduction I use looks like […]

Read More...
Canadian Cran-Apple Crunch

Oatmeal Bangers and Porridge Mash

  • Anna Louise Batchelor

Anna Louise Batchelor Oatmeal Bangers 50g medium Mornflake Oatmeal 500g organic Berkshire breed pork (belly and shoulder) 5g finer flake Halen Mon organic sea salt 2.5g black peppercorns 3.5g fennel seeds 5g demerara sugar 1g all spice. 1 cup of apple puree (made from cooking and eating apples) 1 tablespoon of cider vinegar Organic hog […]

Read More...
Oatmeal Bangers and Porridge Mash

Kegeree Porridge

  • Simon Rookyard

Manchester University student, Simon Rookyard Ingredients 1 small onion, chopped 50gm butter 150gm medium oats 900 ml water 2 heaped teaspoons medium curry powder grated nutmeg 100ml semi-skimmed milk 60ml double cream 150gm smoked Scottish mackerel 2 hard boiled eggs fresh parsley Method 1. Put the oats and water in a pan. Bring to the […]

Read More...
Kedgeree Porridge

West Coast Seafood Porridge

  • Barry Gauld

Barry Gauld from the Kinlochewe Hotel near Achnasheen 3 portions Ingredients 100gm Pinhead oatmeal, soaked overnight and washed 500gm light white chicken stock 3 large Langoustine tails 3 large scallops (roe removed) approx 100gm flaked hot smoked salmon 2 tbs parsley butter pinch of salt pinch of paprika little vegetable oil for frying Method 1. […]

Read More...

Bramble Porridge with Spiced Autumn Fruit Compote

  • Graeme Miller

Graeme Miller, The Craiglynne Hotel, Grantown-on-Spey Porridge 250gm medium course porridge oats 500ml still spring water 300gm brambles salt & sugar to taste Autumn Fruit Compote 2 plums 2 apples 2 pears 25gm dates stock syrup Method Bring water to boil and slowly add porridge oats whilst constantly stirring for about 5mins of full power, […]

Read More...
Bramble Porridge with Spiced Autumn Fruit Compote

Oatmeal Waffles with Fruity Date Porridge Ice-Cream

  • Holly Derry-Evans

Holly Derry-Evans  from the London based cereal company, Rude Health The waffles 1/4 cup medium ground oatmeal 3/4 cup fine ground oatmeal 1/2 cup plain flour, sieved 1/2 teaspoon ground cinnamon 1/2 teaspoon bicarbonate of soda Pinch of salt 3 tablespoons melted butter 3 tablespoons unrefined caster sugar 1 cup milk 1 egg yolk 2 […]

Read More...
Oatmeal Waffles with Fruity Date Porridge Ice-Cream

Gravagröt

  • Pia Redin

Pia Redin, Karlstad , Sweden – winner of the 2010 Nordic Oatmeal Cooking Competition (serves 3 pers.) Ingredients 3 tablespoons roasted oat flour 2 1/4 deciliter of water 1 deciliter of rolled oats ½ teaspoon of cardamom 1 tablespoon of honey Method Mix roasted oat flour and rolled oats and cardamom. Add water. Stir. Boil […]

Read More...
Gravagröt

Cranachan Redux

  • Neal Robertson

Neal Robertson, The Tannochbrae Tearoom, Auchtermuchty 2010 World Porridge Making Champion A new interpretation of classic ingredients. For the base: one batch of oaty biscuits, 120g butter. For the topping: 250g mascarpone, 75g icing sugar, ½ tsp vanilla essence 400ml crème fraiche, 300ml double cream. For the sauce: 250g rasps, 40g icing sugar to taste,35ml […]

Read More...
Cranachan Redux

Blueberry and Almond Porridge (BERRY BERRY GOOD)

  • Dingo Dave

Dingo Dave – STV The Hour Show Ingredients 1 ½ cups medium oatmeal 2 cups water 1 cup milk pinch of salt few drops vanilla extract 1 tbsp ground almonds 2 tbsp brown sugar 2 punnets blueberries sprinkle flaked almonds. Method Place the water, milk, salt and vanilla extract into a pot and add the […]

Read More...

Bob’s Savory Oat Fritters

  • Matthew Cox

Matthew Cox, Bob’s Red Mill, Portland, Oregon, USA Ingredients 1 cup Steel Cut Oats 2-1/2 cups chicken broth (1 cup separate) 1/3 cup shallots (minced) 2 tbsp olive oil 1 package dried porcini mushrooms 1 cup grated Parmesan cheese 1 cup raw Pancetta, fat removed, cut into ¼ inch 2 tbsp fresh thyme 12 to […]

Read More...
Bob's Savory Oat Fritters

Tinker Bell’s Dust

  • Fi Bird

Fi Bird from Stirrin’ Stuff sent us the recipe for this simple oatmeal treat for all ages. The sweetened crushed pumpkin seed and pinhead oatmeal can be stored in an airtight tin and is useful for decorating puddings and also sprinkling on porridge at breakfast time. What to find: 50g pinhead oatmeal; 25g crushed pumpkin […]

Read More...

Grandpa Storey’s Porridge

  • Carali McCall

Created by Carali McCall. This is an athlete’s top choice for a delicious, nutritious meal to start the day – or anytime of day! This porridge recipe is inspired by my grandfather who has porridge every morning religiously. He is a healthy 90 year old, and the doctor’s say he has a heart of a […]

Read More...

Thai Curried Porridge

  • Steve Wallace

This speciality  porridge recipe was contributed by World Porridge Making Championships 2009 contender, Steve Wallace – a Glaswegian who now lives on the Isle of Bute. 2 cups fine or medium pinhead oatmeal. 1 400ml can coconut milk. 1tbsp good Thai red curry paste (not a jar of sauce!) 1 medium onion finely chopped. 1-2 […]

Read More...

Alaskan Birch Syrup Special

  • Maria Soep

Maria Soep, Roineabhal Country House, Argyll . World Porridge Making Champion 2007 Ingredients: 180g organic pinhead oatmeal. 800ml water.  Pinch of salt. Double cream. Roasted and chopped hazelnuts. Alaskan Birch syrup (or maple syrup). Method: I normally don’t soak my oatmeal but in a double boiler add the oatmeal, water and pinch of salt – this can be […]

Read More...

Bucc ‘N’ Dulge

  • Lara Smith

Lara Smith – The Buccleuch Arms Hotel, Moffat.  Speciality Winner 2005 Ingredients 1.5 cups porridge soaked overnight. 1.5 cups water / 1 vanilla pod, (split lengthways).  Next day, cook 3 cups soaked porridge / 2 cups water / 3 pinches salt. 2 tablespoons caramelized condensed milk, which is achieved by pre-boiling for 4 hours. 1 […]

Read More...

ANZAC Biscuits

  • Margaret Dwyer

Recipe contributed by Margaret Dwyer . ANZAC stands for Australian New Zealand Army Corp. These bikkies were sent by wives and girlfriends to soldiers at Gallipoli during the First World War. The recipe is based on an old Scottish one. Their history can be found at www.anzacday.org.au/miscellaneous/bikkies.html  This recipe is how my mum used to make […]

Read More...

Butternut Squash Porridge Risotto

  • Joanne Grice

Joanne Grice 2009 competitor Butternut Squash Porridge Risotto with Oat Profiteroles Profiteroles: 2 oz (by weight) steel cut oats 3 oz (by weight) bread flour 1 cup water 2 oz butter 1/4 tsp salt 3 or 4 eggs 1/8 tsp baking soda 1/4 cup finely grated Fifth Town Bonnie and Floyd (a hard sheep’s milk) […]

Read More...

Canadian-Whisky-Apple Pudding

  • Catherine Caldwell

Catherine Caldwell 2009 finalist

Read More...

Spotted Dick with traditional custard

  • Anna Louise Batchelor

Anna Louise Batchelor, Speciality Winner 2009

Read More...

Oregon Orchard Oats Brule

  • Bob's Red Mill

Contributed by Bob’s Red Mill, Oregon Matthew Cox won the 2009 World Porridge Making Champion title. The porridge maker also entered the Speciality section. Here is the recipe for the Bob’s Red Mill speciality dish which was enjoyed by all. Ingredients 1/2 cup Steel Cut Oats 1/2 cup toasted Steel Cut Oats 2 cups Water […]

Read More...