Oatmeal the Perfect Food in Scotland!

Oatmeal has been around since man started eating grains and cooking food. Oatmeal is a food made from oat groats and is often commonly associated with the breakfast cereal that is made from oatmeal and shares the same name. While oatmeal is commonly thought of as a food it is also used for many other products. Among the products made from oatmeal are facial scrubs, facial masks, sunburn relief creams, relaxing bath additives that act in the same way as Calgon and many more.  Oatmeal is commonly made by grinding oat groats.

Scotland home of the highlands and bagpipes is no stranger to oatmeal in any form. The climate in Scotland makes oats the ideal grain for that country. Historically there was a Scottish holiday to celebrate the oatmeal and oats in general. The holiday Meal Monday was a day when schools were closed while the students visited home for more oatmeal (oats).

Scottish cooks use many different methods to cook oatmeal. One of the most popular ways in Scotland to prepare oatmeal is to place the oatmeal in a large pan or bowl of salt water. The oatmeal is then allowed to soak for several hours usually overnight. Then when the family rises for breakfast the oatmeal is slow cooked with low heat and until ready.

The majority of oatmeal in Scotland is ground oatmeal in powder form. Oatmeal powder is available in varying levels of coarseness including pin or head, fine, very fine and coarse. The different coarseness levels are each used to make a different oatmeal product some of them include: Porridge, Brose, Gruel, Skirlie, Caboc cheese, and Highland Black Pudding.

Of course the world famous porridge, usually eaten hot and considered a breakfast food in modern times. This porridge was eaten at all times of the day in ancient times.

Uncooked oatmeal is used to make a different variety of porridge. The oatmeal (uncooked) is mixed into butter or a cream and stirred well. This form of oatmeal is Brose and is considered more filling than many other forms of oatmeal.

Gruel made famous in literary works is commonly used for feeding the sick. Gruel can be made by mixing oatmeal with chilled water. The mixture is then slowly heated until ready. Gruel is usually served watery or soupy for easier eating by the debilitated and infants that are fed Gruel regularly.

Skirlie a traditional food served in Scotland is made with oatmeal. Skirlie is used as a main dish or used to make other dishes. Among the most popular uses for Skirlie is to stuff it in a mock sausage or chicken. Skirlie is also used in the making of mealie pudding.

The famous Scottish Caboc Cheese could not be made without oatmeal. This famous cream cheese was historically reserved the royalty or very wealthy. Made with milk enriched cream or double cream the poor could not afford it. This is Scotland’s oldest cheese.

Highland Black Pudding is made with oatmeal and sheep’s blood. Salt and pepper are added to taste and is a traditional highland dish.

However you stir it Scotland loves its oatmeal, why not try some today.