[2]
Traditional Porridge, raw stylee, ok the real kilt wearing scots have their porridge made with water and salt, us southern softies have ours with milk and sugar. If you want to go the kilt path feel free to use 1 tsp salt and omit the agve, i personally dont dig it like that tho
1 cup unhulled oats, soaked overnight at least
1 cup water , (more as desired)
3 tablespoon agave
1 tablespoon ground flax seed, really well ground
after the oats have been soaked overnight and are nice and soft, blend them thoroughly with at least one cup of water, scrape the escapees off the side a few times, give it a really good blast on a good high speed, if you have a vitamix your set already. when its nice and creamy pour/scrape into a bowl and mix in the flax seed. cover and let sit at room temperature for a few hours, the flax goes nice and slippy to replicate the cooked oat slippy texture. when you are ready to eat decide if you are going the sweet sweet agave route, or the icky salt route, and add your desired sweet/salty choice. give it a good stir
if you fancy it warmed on your steamer or radiator slighty or in a warm bowl it will really fight off those winter blues and keep you chirpy for a good few hours
enjoy a taste of the highlands
