Scottish Porridge with Berry Compote
Creamy Scottish oats topped with a quick-cooked berry compote. A warming vegetarian breakfast that tastes like comfort in a bowl.
- Total time
- 25 min
- Servings
- 2
- Calories
- 428
- Protein
- 11g
Ingredients
- 1 cup Steel-cut oats
- 2 cups Whole milk
- 1 cup Water
- 2 tablespoons Honey
- 2 cups Fresh or frozen mixed berries (blueberries, raspberries, blackberries)
- 3 tablespoons Caster sugar
- 1 tablespoon Lemon juice
- 1 tablespoon Butter
Instructions
- 1
Place the berries, caster sugar, and lemon juice into a medium saucepan over medium heat, stirring gently once every 30 seconds until the berries begin to break down and release their juice.
- 2
Let the compote simmer, stirring occasionally every 45 seconds, until the mixture looks thick and syrupy—the berries should be very soft and any liquid dark and glossy—about 8–10 minutes total.
- 3
Pour the compote into a small bowl and set it to the side while you make the porridge; it will thicken further as it cools.
- 4
Pour the milk and water into a medium saucepan and bring to a gentle boil over medium-high heat—you'll see large bubbles rising steadily from the bottom, about 4–5 minutes.
- 5
Slowly pour 1 cup of steel-cut oats into the boiling liquid while stirring constantly with a wooden spoon to prevent lumps from forming.
- 6
Reduce the heat to medium-low so the porridge bubbles gently—just a few small bubbles breaking the surface every few seconds—and stir once every minute.
- 7
Cook for 20–25 minutes, stirring regularly every minute, until the oats are tender and creamy, the liquid is mostly absorbed, and the mixture pulls away slightly from the sides of the pan.
- 8
Remove the pan from heat and stir in 2 tablespoons of honey until fully blended and the porridge looks glossy.
- 9
Divide the porridge between two serving bowls, pouring it from the saucepan and using the spoon to scrape every last creamy bit.
- 10
Top each bowl with half of the berry compote, spooning it directly into the center of the porridge in a small mound.
- 11
Place half of the butter (roughly the size of a pea) on top of each bowl's compote; it will melt slightly and add richness.
Tools you’ll need
- medium saucepan (for compote)
- medium saucepan (for porridge)
- wooden spoon
- small bowl
- two serving bowls
- tablespoon measuring spoon
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