Hafer Erdmandel Porridgeflocken

Porridge is eaten in different variations in many countries and cultures. Originally, however, porridge comes from Scotland. In the rugged Highlands, a warming porridge was just the thing for breakfast and was also served as a filling meal for lunch or dinner in working-class families. It was customary to add just a pinch of salt to the porridge itself - nothing else. The oats were cooked in water and stirred with a wooden stick, the so-called spurtle, until the porridge was creamy and thick. Cold milk, cream or buttermilk was then placed on the table. The spoonful of porridge could be dipped into these at will. Unlike their English neighbors, the Scots did not sweeten their porridge - only for children was a little brown sugar added. Even today, porridge is usually served plain in Scotland. There are separate ingredients to sweeten and refine it, such as maple syrup, cream, jam, compote, fresh fruit or - in true Scottish style - a little whisky. In addition to the sweet varieties, the Scots also like to serve their porridge savory. Thanks to the wide range of options, there is something for every taste, and the classic oat porridge flakes reflect the enjoyment of real, traditional porridge - without additives, sweeteners, flavorings or other frills. But really tasty. Only selected, high-quality oats are used for the porridge flakes. The unpeeled oat kernels are carefully dried in the flake mill so that they can develop their wonderfully nutty aroma.  The kernels are then hulled from the oat husk and rolled into flakes of various sizes and tenderness. The selected mixture of large leaf, small leaf, tender leaf and finely ground oat flakes results in a creamy, nutty porridge - in keeping with Scottish tradition. Tigernut flakes and pieces give this flake mix a full-bodied nutty taste.