Creamy, hearty, and perfectly comforting, this smooth-as-silk Scottish-Style Oatmeal with Dates and Honey is the perfect way to start your day. It's the kind of breakfast that feels fancy, but it's basically just a warm hug in a bowl!
I recently returned from a trip to Scotland, and apparently that makes me a certified Scottish oatmeal connoisseur. But seriously, this silky smooth Scottish oatmeal (porridge) is what I imagine Goldilocks would've called "just right", especially when topped with sweet dates and honey (aka liquid gold).
What makes Scottish oatmeal different is the texture. Unlike rolled oats or steel-cut oats, Scottish oats are stone-ground into a finer, almost powdery texture, which makes them extra creamy when cooked. So, if you're into a velvety soft bowl of comfort, this oatmeal is perfect.
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Key ingredient
This recipe was developed with the unique texture of Scottish oats in mind. I went with a popular American brand (Bob's Red Mill) that still mills the oats the traditional way. If you prefer rolled or steel-cut oats, I recommend checking out one of my other oatmeal recipes designed for those varieties.
Thankfully, my supermarket sells Scottish oatmeal, but if you're not so lucky, it's easy to find at big-box stores or online.
Full ingredient list can be found in the recipe card below.
Step-by-step instructions
Scottish oatmeal comes together pretty quickly. I chose the popular 3:1 ratio of liquid to oats, which I find works better for the perfect consistency. You don't have to babysit the pot; just an occasional stir to keep things creamy.
Step 1. Add the water, milk, and salt to a pot and bring to a boil. Watch it closely because milk tends to bubble up quickly when boiled!
Step 2. Add the oats in a steady stream, while whisking to prevent lumps. If you dump the oats all at once, you're bound to get large clumps.
Step 3. Cook, uncovered for 8-10 minutes, stirring occasionally. The oatmeal is done when it's thickened, but creamy. Like it thinner? Aim for less time. Like it thicker? Cook a little longer. Serve immediately, topped with the dates and a drizzle of honey.
*These are abbreviated instructions. The full list of directions can be found in the recipe card below.
👩🍳Expert tips
- Watch the milk! I can't say this enough: watch the pot while boiling; the milk will bubble up and rise. If you walk away, there will surely be a mess to clean up (trust me, I've been there).
- Pour the oats in slowly and steadily. Because the oats are so soft, they tend to clump up when added all at once. Pour the oats in slowly, whisking them as you go. Once whisked, you can switch to a wooden spoon.
- Pot size matters. While these oats cook in about 10 minutes, the larger your pot, the less time it will take to cook the oats (more surface area), so keep that in mind. It's not a drastic difference, but it's a good tip.
Variations
Obviously, I topped this oatmeal with dates and honey (ahem, it's in the name), but you can literally add anything you want to it.
- Other dried fruit. Cranberries, raisins, apricots, you get the idea.
- Fresh fruit- Choose your favorite, or use fruit that's in season.
- Spices- Cinnamon, cloves, ginger, nutmeg, and allspice all work well here.
- Nuts and seeds. Adding texture in the form of nuts and seeds is the perfect contrast to the creamy consistency of the oatmeal. Two of my favorites are chia seeds and almonds.
- Granola- Add even more crunch with granola, or crushed up cereal.
Serving suggestions
Scottish oatmeal is a meal all on its own, especially when you add a bunch of toppings, but you can serve it alongside any of your brunch faves, like eggs or toast. I personally would serve it with a delicious smoothie or a warm cup of tea.
Storage and reheating
Cooked Scottish oatmeal can be stored in an airtight container in the refrigerator for up to 4-5 days. It will thicken as it chills. Reheat gently on the stovetop or in the microwave, adding a splash of milk or water and stirring until smooth and warmed through.
Frequently asked questions
This recipe was developed specifically for Scottish oats and their finer texture. Other oats will change the consistency and liquid ratios, so the results won't be the same. If you're using rolled or steel-cut oats, I recommend checking out one of my other oatmeal recipes designed for those varieties.
Not really. Even when pulsed, rolled oats don't mill the same way Scottish oats are stone-ground, so the texture and consistency won't be quite right, and the liquid ratios can still be off. For best results, true Scottish oats are recommended.
Perfect Pairings
Try these sweet, fruity toppings instead of dates and honey for a twist!
Made this recipe? I'd love to hear about it. Please leave a ⭐⭐⭐⭐⭐ rating and comment below the recipe. Snapped a photo? Tag @brunchandbatter on Instagram so I can see your creation!
📖Recipe
Scottish-Style Oatmeal with Dates and Honey
Equipment
- large pot
Ingredients
- 2½ cups water
- ½ cup milk
- pinch Kosher or fine sea salt
- 1 cup Scottish Oats I use Bob's Red Mill
- ¾ cup Medjool dates, pitted and chopped
- 2-4 tablespoon honey for serving
- heavy whipping cream or half & half for serving, slightly warmed, optional
- flaky sea salt, for serving, optional
Instructions
- Optional: If your dates are firm, soak them in warm water for 10 minutes to soften while you prepare the oats.
- In a large pot, bring the water, milk, and salt to a boil (watch the pot closely: the milk can bubble over if left unattended).2½ cups water, ½ cup milk, pinch Kosher or fine sea salt
- Once it reaches a boil, remove the lid and reduce the heat to low. In a steady stream, whisk in the oats, whisking continuously to prevent lumps.1 cup Scottish Oats
- Switch to a wooden spoon or spatula and continue to cook, uncovered, for 8-10 minutes, stirring occasionally, until smooth and creamy. Keep in mind that it will thicken slightly as it cools.
- Divide the oatmeal among four bowls and top with the softened dates and honey to taste. If desired, drizzle with cream and sprinkle with flaky sea salt. Serve immediately.¾ cup Medjool dates, pitted and chopped, 2-4 tablespoon honey for serving, heavy whipping cream or half & half for serving, slightly warmed, optional, flaky sea salt, for serving, optional
Notes
- Store leftover Scottish oatmeal in an airtight container in the refrigerator for up to 4-5 days. Reheat on the stovetop or in the microwave with a splash of milk or water, stirring until smooth and warmed through.
Nutrition*
*Nutrition information is an estimate and provided as a courtesy. Actual values may vary based on ingredients, measurements, and substitutions.
Garrett says
This was so creamy and perfect. The dates were sweet enough for me, so I left out the honey.