Panko breadcrumbs

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. The wide range of options means there is something to suit every taste, and we only use selected, high-quality oats for our porridge flakes. We carefully dry the unpeeled oat kernels in our flake mill so that they can develop their wonderfully nutty aroma. We then peel the kernels from the oat husk and roll them into flakes of various sizes and tenderness. Tigernut flakes and pieces give this flake mix a full-bodied nutty taste.