Oats are a favourite breakfast for the whole family. Not are they just a delicious idea of a cooked breakfast, but they also keep you full throughout the day before lunchtime.
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| Colourful porridge with toppings! |
In the modern society, commercial oats contain gluten since they are usually harvested in the same field as wheat or other gluten-rich grains. However, oats are naturally gluten-free when they grow by themselves, so make sure you buy certified gluten-free oats and use them for breakfast for the whole family!
Here is a recipe for creamy, Scottish-style porridge!
DISCLAIMER: we do NOT own the given images!
Cooking time:
10 mins (maximum)
Serves: 4
What you'll need...
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| Plain oatmeal |
- 1 builder's cup of coarse or rolled Gluten-Free oats.
- 3 builder's cups of water or milk (such as vegan rice milk, or almond milk. Click here to read our recipe on making your own healthy almond milk at home).
- Sweeteners (such as coconut sugar, stevia or honey at your ow desired quantity). OPTIONAL.
- Vegan cream (optional)
- Topping of your choice (such as nuts, fruit, cream or anything of your choice really).
- For the cooking, we are going to use a deep boiling pot. Pop in your oats and then pour in the water or vegan milk.
- Adjust the cooker to medium-heat and let the mixture heat up.
- After a couple of minutes, the porridge will start to thicken up so stir it thoroughly with a spoon. In Scotland, they use a narrow wooden
cooking stick known as spurtle, (see image on the right) so if you have one, make sure you use it to make the oats in a British way!
Scottish spurtle - The cooking time of your own depend on what kind of oats you have, but the maximum cooking time in general would be just about 10 minutes.
- Before you move the pot from the heat, add any desired sweetenings and stir in briefly.
- Serve the ready porridge between 4 portions and add or sprinkle any additional toppings.
Yours truly,
~Les Sofias.
Moderator Advice:
ReplyDeleteI remember reading about how normal oats are not gluten-free. I've even tried them and I do have an allergic reaction. Its important for all bakers and chefs to know what can have an impact on your body. For those of you gluten-free, be on a look-out if you're lactose in-tolerant too. And vice versa to the rest.