For very little effort and cost, you can enjoy wonderfully wholesome and delicious Scottish Oatcakes. We prefer to let our guests salt their own porridge. They can add anything they like, but honey, maple syrup and chopped Medjool dates are all popular," says Nail cheerfully, as he munches his own morning bowlful – "it stops me eating the pastries". He then adds, "Porridge eaters tend to fall into two categories: porridge followed by the full English breakfast, or porridge followed by a fruit plate". Preheat the oven to 170c con/ 150deg Fan Assisted. Grease and line an 8"/20cm square, loose bottomed cake tin with baking parchment. Step 3: Place all the dry ingredients consisting of Oatmeal, Flour, Baking Powder, and Ground Ginger, into a large heat proof bowl. Gently mix together to distribute all the flavours. Hugh Fearnley-Whittingstall's gingery, chocolatey oat biscuits: 'A winning combination.' Photograph: Colin Campbell for the Guardian

PINHEAD, COARSE or STEEL CUT OATS These are the most minimally processed oats. Steel blades are used to cut the groats into pinhead sized pieces. These have a chewy texture and, if you’re making porridge with them, it’ll take longer to cook. Put the oatmeal in a sieve and give it a good shake to remove smaller grains. Rinse the sieved pinheads under the cold tap and set aside. Samuel Johnson referred, disparagingly, to this in his dictionary definition for oats: "A grain, which in England is generally given to horses, but in Scotland supports the people." His biographer, James Boswell, noted that Lord Elibank was said by Sir Walter Scott to have retorted, "Yes, and where else will you see such horses and such men?" [18] Mairi Robinson, ed. (1987). The Concise Scots Dictionary. Aberdeen University Press. p.648. ISBN 978-0-08-028492-7. Oireachtas, Houses of the (June 30, 1959). "Written Answers. - Dublin Prison Food Statistics. – Dáil Éireann (16th Dáil) – Tuesday, 30 Jun 1959 – Houses of the Oireachtas". www.oireachtas.ie.

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Here there’s two local ones from the Staffordshire Cheese Company: Buxton Blue and Cheddleton Original, plus a French sheep’s cheese. Tip 2: I used a mix of Dark Treacle and Golden Syrup which is traditional when making Yorkshire Parkin. Dark treacle is often used when making bonfire toffee. A 2023 review found oat consumption can significantly lower blood pressure. [7] Regional variations [ edit ] Ireland [ edit ] In Scotland, oatmeal is created by grinding oats into a coarse powder. [19] It may be ground fine, medium, or coarse, or rolled, or the groats may be chopped in two or three pieces to make what is described as pinhead oatmeal. [20] Ground oatmeal, rolled oats, and pinhead oatmeal, are all used (throughout Britain); one Scots manufacturer describes varieties as "Scottish Porridge Oats" (rolled), "Scottish Oatmeal" (medium ground), and "Pinhead Oatmeal". [21] The main uses are:

Simple and easy to make, this Traditional Yorkshire Parkin contains Medium Oatmeal, golden syrup, and dark treacle. It improves with age and can be made ahead of time which is why I love making it at any time of the year.Put the oatmeal and water into a pan. Some people like to leave the oatmeal to soak overnight, but this really isn’t necessary. In the United States, oatmeal is often served as a porridge [26] with milk or cream and a sweetener, such as brown sugar or honey. The term oatmeal is used in American English to mean porridge. It may include additional ingredients such as peanut butter, cinnamon or various types of fruits. [27] Nigeria [ edit ] University of Southampton (1868). "Circular by Inspectors General of Prisons to Board of Superintendence of Irish County Prisons in reference to proposed Alteration in Prison Dietaries"– via JSTOR. {{ cite journal}}: Cite journal requires |journal= ( help) Whichever oats you choose, and whichever recipe, it's great to know you're eating a whole grain that releases energy in the best possible way: slowly. To mangle another Dr Johnson aphorism, only a fool wouldn't swallow them. Savoury porridge with kale and bacon

Coarse and medium oatmeal are lightly ground, Golspie Mill and Oatmeal of Alford both sell them. The finer the oats, the smoother the texture of your porridge, but both will retain plenty of flavour. The more you stir or whisk them as you cook, the fluffier the resulting porridge – presumably because you are releasing more starch – just like making a risotto. Soaking can reduce cooking time slightly, but making porridge properly should be regarded as a slow, therapeutic task in itself.in sowans, not strictly made from the meal but as a porridge-like dish made from the fermented inner husks of oats [22] [23] So, although you may think of these simply as ‘oatcakes’, I really do have to call them Scottish Oatcakes.

Staffordshire oatcakes are a local component of the full English breakfast. It is a plate-sized pancake, made with medium oatmeal and wheatmeal (flour), along with yeast. Once the mixture has risen, it is ladled onto a griddle or bakestone and dried through. Staffordshire oatcakes are commonly paired with bacon, sausages, mushrooms, kidney, and baked beans, among others. [24] A related oatcake is sometimes found in neighbouring Derbyshire. Hosahalli Ramaswamy; Amalendu Chakraverty; Mujumdar, Arun S.; Vijaya Raghavan (2003). Handbook of postharvest technology: cereals, fruits, vegetables, tea, and spices. New York, N.Y: Marcel Dekker. pp.358–372. ISBN 978-0-8247-0514-5 . Retrieved Feb 13, 2010. This is groats chopped into small pieces. Pinhead oatmeal is nutritious because it still has the bran attached. It can be made into traditional porridge – although it takes nearly an hour to cook – or added to soups, stews and toppings for pies and puddings.each of shelled hemp seeds, linseeds, sesame seeds and sunflower seeds (or 100g of whichever seedy mix you like) It's worth noting, though, that all varieties of oats have the same nutritional value. So, if you're in a hurry at breakfast and microwave porridge is your only option, you're still getting all the health benefits. However, if you have the chance, take the time to enjoy a therapeutic session of creating the gooey, creamy mixture the traditional way. Scotch oats, which are also referred to as 'pinhead oats' are chopped, rather than rolled into small pieces and they are chewier than rolled oats. They are used for the most traditional method of cooking porridge, but they take much longer to cook than any other type of oat. Tip 1: You can make Yorkshire Parkin ahead of time, keep well wrapped. It will also freeze really well. Into the oven on a lined baking tray, Scottish Oatcakes should only take 30 minutes to cook. I turn them over after 20 minutes.