No time to eat your porridge before you leave? No problem, take it with you!
I thought I’d invented something new here by making regular porridge and letting it cool before cutting it into tasty slabs but I was just told by a friend that the crofters in wildest Scotland got there before me.
They used to line a wooden drawer and tip the porridge into it to cool overnight, then cut a slab off each day to take to out into the wild and woolly highlands!
Heat the oats, milk, salt and honey or maple syrup in a saucepan, stirring all the time until the porridge thickens and becomes a thick creamy eating consistency. It’ll only take a few minutes but you shouldn’t be able to see the milk, it should all be absorbed.
Lightly butter a shallow dish and pour the hot porridge into it, it should be a fairly shallow layer but it doesn’t matter you can make a thicker slab if you like.
If you’re using nuts, seeds or dried fruit sprinkle them over the top now and press them in very slightly so they stays where they are.
Leave the porridge to cool, you can do this in the fridge overnight or on the worktop for an hour or two. Whichever way you choose it tastes better eaten at room temperature.
Cut it into squares, wrap in greaseproof paper and take with you to enjoy! You can eat it on its own or with Greek yoghurt, whole milk or even a dash of cream on the odd occasion.
Oats are particularly high in manganese which is great for healthy bone formation, healthy skin and helping to control blood sugar. Oats are a wholegrain, that means the good stuff hasn’t been removed. Wholegrains are an important source of B vitamins and fibre. A happy gut is at the heart of good health!
The descent to Camusféarna is so steep that neither the house nor its islands are visible from the road above. And that paradise within a paradise remains, to the casual road user, unguessed.