Traditional Scotch Oatmeal Porridge

Name: Traditional Scotch Oatmeal Porridge
Ingredients: 1 cup Coarse Scotch Oatmeal (Steel-cut oats) (Original text suggests a ratio of 1 heaped tablespoon to 1 pint water for a very thin gruel; modern tastes prefer 1 cup oats to 4 cups water.); 4 cups Water (Cold water for soaking); 0.5 tsp Salt (To taste); 1 cup Milk or Cream (For serving); 4 tbsp Treacle, Golden Syrup, or Sugar (For serving)

A wholesome and nourishing breakfast dish made from coarse oatmeal. This recipe utilizes the traditional 'best method' of overnight soaking to produce a delicate, jelly-like consistency that is easily digestible and deeply flavorful. While a quicker method exists, this slow-preparation technique yields superior results.

Ingredients

1 cup Coarse Scotch Oatmeal (Steel-cut oats) (Original text suggests a ratio of 1 heaped tablespoon to 1 pint water for a very thin gruel; modern tastes prefer 1 cup oats to 4 cups water.)
4 cups Water (Cold water for soaking)
0.5 tsp Salt (To taste)
1 cup Milk or Cream (For serving)
4 tbsp Treacle, Golden Syrup, or Sugar (For serving)

Instructions

1Place the coarse oatmeal and water into a saucepan or bowl. Cover and let it soak overnight (at least 12 hours). This step softens the grain and reduces cooking time.
2Add the salt to the soaked mixture. Place the saucepan on the stove over medium-high heat and bring to a boil, stirring occasionally to prevent sticking. Once boiling, reduce heat to low, cover, and simmer gently. Cook for at least 20 minutes, though longer simmering (up to 2 hours) improves the texture. Stir frequently during cooking.
3When the porridge has reached a delicate, jelly-like consistency, pour into bowls. Serve hot with milk or cream, and sweeten with treacle or sugar to taste.