Scientists have found that breakfast eaters are much happier and healthier than people who go without. Skipping breakfast can also affect both mood and memory, and encourage unhealthy snacking.
Oats are traditionally eaten at breakfast time, historically as porridge. The traditional method of making porridge in Scotland is with oatmeal soaked in water overnight and cooked in the morning, with nothing else added but a pinch of salt or sugar, or anything else according to individual preference.
Hamlyns Scottish Oatmeal and Scottish Porridge Oats can be used straight from the pack, with no need to soak overnight. Although many people still opt for the traditional stove method, porridge is easier to cook now than ever, because it can be prepared in the microwave in a couple of minutes.
Some of the country's most famous porridge fans include:
- The Queen, who reportedly breakfasts on porridge, bacon and eggs and an occasional kipper.
- Sir Steven Redgrave, who rowed into the record books with the help of daily bowls of porridge or breakfast cereal, and snacks of toast and cereal bars between meals.
- Geri Halliwell, who advocates eating a large bowl of porridge every morning.
- Robbie Burns, who called Porridge 'Chief of Scotia's food' in his poem 'The Cotter's Saturday Night'.
Here are a few more ideas for breakfast time, including the award winning recipe from three-times World Porridge Making Champion, Duncan Hilditch, proprietor of the Portsoy Coffe Shop in Portsoy, Banffshire. And don't restrict these recipes to breakfast time - you will find that they make an ideal snack too!
Duncan Hilditch's Porridge