Directions: |
Directions:1. Place oats in a bowl.
2. Pour boiling stock over oats, stir, and cover for 10 minutes.
3. Stir in butter, season, and add greens if desired.
4. Serve hot — halfway between soup and porridge. |
Personal
Notes: |
Personal
Notes: Brose is one of the oldest and simplest dishes of the Scottish Lowlands, later carried by the Scots who settled in Ulster. It was never written down in fancy cookbooks because it was “everyday food”—quick, nourishing, and made with whatever was at hand. Farmers and shepherds would carry a small bag of oatmeal and, when hungry, pour hot water or broth over it, stir in a knob of butter or a handful of greens, and have an instant meal. It was halfway between porridge and soup, humble but sustaining. Our ancestors ate brose for centuries before anyone thought it worth recording in print, and variations traveled with them from Scotland to Ulster and eventually to America.
Modern Variations
Kale & Bacon Brose
• Add 3 slices bacon, cooked and crumbled, and 2 cups chopped kale.
• Fold into the finished brose, top with a soft-poached egg.
Garlic & Herb Brose
• Use chicken stock instead of water.
• Stir in 1 clove roasted garlic, mashed, plus 1 Tbsp chopped parsley.
• Finish with a splash of cream.
Creamy Mushroom Brose
• Cook oats with 1 cup milk + 1 cup stock.
• Stir in 1 cup sautéed mushrooms.
• Sprinkle with dill and nutmeg.
Smoked Salmon Brose
• Flake ½ cup smoked salmon into the hot brose.
• Add a squeeze of lemon and top with chopped chives.
Sweet Breakfast Brose
• Swap stock for hot milk.
• Add 1 Tbsp honey, 2 Tbsp toasted hazelnuts, and a handful of raisins.
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This recipe for Brose (Scottish Oat Broth) is from