Traditional Scottish-Style Oatmeal With Butter Recipe

Directions

If you prefer a deeper, more complex flavor, dry-toast the oats in the cooking pot over high eat, stirring and tossing constantly, until lightly roasted and fragrant, then remove from heat and proceed with below. If making overnight oats, combine oats and water in a medium saucepan or 3-quart saucier and let stand, covered, overnight. If not making overnight oats, combine oats and water in the saucepan and proceed with cooking immediately. Bring oats and water to a simmer over medium-high heat, seasoning lightly with a pinch of salt. Reduce heat to maintain a gentle simmer and cook uncovered, stirring frequently but slowly, until porridge is well thickened but still flows slightly, about 5 minutes for overnight oats and 20 minutes for un-soaked oats. If oats are still too firm to your taste, stir in additional water 1/4 cup at a time, and continue cooking, until desired texture of oats is reached. Scoop porridge into warmed bowls and top with a pat of butter and/or a splash of cream. Sprinkle flaky salt on top, if desired. Serve.