Traditional Scots' breakfast, low GI, anti-cholesterol with FAIRTRADE additives.

For a deeply Scottish approach to porridge (stir it only with a spurtle), go to www.goldenspurtle.com.

Quantities are for 2.


100 g
organic porridge oats
a good pinch
5 ml
FAIRTRADE ground cinnamon
30 ml
natural yoghurt
40 g



Put 600 ml water on to boil (about a pint) and once rolling gradually pour in the oats, stirring all the time.

Reduce the heat to a gentle simmer and stir in the cinnamon and salt.

Simmer for 15 to 20 minutes until the porridge reaches the required consistency, thick stuff needs a bit longer.

Whilst cooking, lay the table, make the coffee, get a fruit juice, put the cat out, etc.

To serve

Once ready, pour into two bowls and split the yoghurt between them.

Add the fresh and dried fruit on top.


Bask in the warm glow of a healthy, sustaining, warming, filling, Fairtrade breakfast.

Granny Johnson's Variation

Use oats, milk, honey, and a large dob of best butter.

When challenged by the webmaster over the healthy eating credentials of these ingredients, he was smartly informed: "At the age of 90 I am enjoying my food, and you can have water and cinnamon if you like, but I am having milk, honey and butter".

Other Variations

There are many variations on the theme.

Omit all dairy products for vegan porridge.

Use milk in place of water.

Use brambles or other berries in place of the fruit, or as well as the fruit.

I used to have golden syrup with porridge, but these days that option would be FAIRTRADE runny honey or a sprinkling of FAIRTRADE sugar.

Pre-soak some FAIR TRADE Preda dried mango or Tropical Wholefoods dried pineapple in FAIRTRADE Orange Juice.

A true Scot would probably just add whisky, but given their weather who can blame them.