Traditional Scottish recipe: Pinhead oat porridge

Marcello Tully, head chef at Kinloch Lodge on the Isle of Skye, gives us his luxurious take on this classic Scottish breakfast recipe for pinhead oat porridge 

30 mins (plus 12 hours for soaking)
Published: September 13, 2016
Categories: ,

 Pinhead oat porridge

1 The evening before serving, soak the oatmeal in a bowl of water for 12 hours

2 The next day, drain the oatmeal and put it in a saucepan with the milk and butter. Bring to the boil then simmer gently, stirring occasionally, for 20-25 minutes or until the oats have softened

3 Remove from the heat and beat in the sugar, then the spices to taste. Stir in the double cream and serve




This recipe first appeared on Great British Chefs. Take a look at their recipe collections for some more great Scottish Recipes.


  • 225g of pinhead oatmeal
  • 250ml of milk
  • 20g of butter
  • 35g of caster sugar
  • 1 pinch of ground nutmeg
  • 1 pinch of ground cinnamon
  • 50ml of double cream
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