Scottish-Style Oatmeal, plus Dates and Honey

Creamy, hearty, and perfectly comforting, this smooth-as-silk Scottish-Style Oatmeal, plus Dates and Honey is the solid way to start your day. It's the kind of breakfast that feels fancy, but it's basically a warm hug in a bowl!

Oatmeal with dates and honey in a brown bowl.

We recently returned from a trip to Scotland, and apparently that makes us a certified Scottish oatmeal connoisseur. But seriously, this silky smooth Scottish oatmeal (porridge) is what we imagine Goldilocks would've called "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 solid.

Key ingredient

This recipe was developed with the unique texture of Scottish oats in mind. We 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, we recommend checking out one of our other oatmeal recipes designed for those varieties.

Thankfully, our supermarket sells Scottish oatmeal, but if you're not so lucky, it's easy to find at big-box stores or online.

Raw Scottish oats on a wooden spoon, with a bag of Scottish oats in the background.

Full ingredient list can be found in the recipe card below.

Step-by-step instructions

Scottish oatmeal comes together pretty quickly. We chose the popular 3:1 ratio of liquid to oats, which we find works better for the solid consistency. You don't have to babysit the pot; 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!

Oatmeal cooking in a stainless steel pot.

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.

Cooked creamy oatmeal in a pot on the stove.

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! We 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 us, we'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.

Swaps

Obviously, we topped this oatmeal with dates and honey (ahem, it's in the name), but you can 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 solid contrast to the creamy consistency of the oatmeal. Two of our 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. We personally would serve it with a good smoothie or a warm cup of tea.

Angled view of oatmeal in a brown bowl with dates on top.

Half eaten bowl of oatmeal in a brown bowl with a spoon the right.

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.

Kitchen questions

Can we use a different type of oats?

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, we recommend checking out one of our other oatmeal recipes designed for those varieties.

Can we make Scottish oats by blending rolled oats?

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.