Scottish Porridge

• ½ cup (80 g) steel-cut oats, also called Irish oats
• 1 teaspoon of buckwheat flour (for reducing phytates)
• 1½ cup (375 ml) warm water
• 1 teaspoon lemon juice or apple cider vinegar
• ⅛ teaspoon fine sea salt

Ingredients for 1 serving (445 g) · the original recipeShow how each ingredient was counted

Method

1. 1

   Mix the oats with the buckwheat flour in a bowl.

2. 2

   Add the water and lemon juice. Cover and allow to soak overnight or at least 7–8 hours.

3. 3

   Place the oat mixture into a small saucepan along with the salt, and gently bring it to a small boil, stirring occasionally until the porridge starts to thicken.

   Stovetop
4. 4

   Once the thickening has begun, lower the heat to low to avoid burning the porridge and allow it to simmer for approximately 15–20 minutes (or less if the oats are tender and have reached your preferred consistency).

   Stovetop
5. 5

   Remove from the heat and let it stand for 1–2 minutes before serving.

6. 6

   Serve with your choice of toppings, such as chia seeds, walnuts, tablespoon of peanut butter, berries, cinnamon, or a dollop of Greek yogurt.