Scottish oats are slowly ground between 2 millstones, producing a smooth texture, more like a traditional porridge.
Scottish oats with cream and whiskey brings some variation and decadence to conventional oats. It keeps you warm and energized all day.
Drambuie whisky is a liqueur. A blend of Scotch whiskey, infused with heather honey, aromatic herbs and spices.
- 1 c. Scottish oats
- 2 c. water
- 1 c. milk
- 1 shot Drambuie whiskey (about 1.5 oz) optional, but recommended - see Note
- 1-2 Tbls. brown sugar, to taste
- splash of cream
- chopped pecans, for garnish
- slice bananas, optional
In a medium saucepan, bring water and milk to a boil.
Stir in oats and reduce heat to medium. Cook, stirring frequently, for about 10 minutes until the oats have absorbed most of the liquid; taste as you go along until you get to your desired texture and thickness.
Stir in whiskey and, if using, the brown sugar and cream. Portion out servings, add pecans and enjoy while still hot. Top with sliced bananas, if desired.
Serves 2-3