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)
  • 4
  • Easy
Adding a little double cream at the end transforms humble porridge into a luxurious treat – but that’s not all that sets apart this recipe from Marcello Tully. Most people put up with rolled oats or even instant powdery oatmeal for the sake of speed in the morning, but you’ll be amazed at the difference choosing nutty pinhead oatmeal makes to your breakfast time bowl of goodness. True, it takes a smidgen of planning: you need to soak the grains the night before, but the water does some of the work for you, softening the oatmeal so that it cooks to creamy richness in a reasonable timeframe


  • 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


 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.

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