Scottish porridge oats

Does anyone have an idea where I can get the traditional Scottish Porridge Oats here. I searched Kauhof and Hertie today to no avail but haven't yet gone to Pommeroy and Winterbottom, Dallmayr or Kafer... With winter coming along I like a bowl of the traditional porridge to warm the heart first thing in the morning... also like the traditional oats to make Scottish flapjacks ( not the Scotch pancake scenario the biscuit variety).

I import them in my lugagge during rare visits to UK. Same for Christmas pud (ignore the nasty rumour put about that Christmas puds in luggage were causing the explosives detectors to alarm...)

The Asian shops usually have them, try the large one at Rosenheimerplatz.

Good reminder. Must confess I'm not sure what trad. Scotch oats look like, but we get by on Koelln Haferflocken - blue & white packets nr the flour. These cook pretty quickly too.

I'm also not totally sure what you mean by Scottish Porridge (as opposed to English, Australian, American, whatever). I buy the Kleinblatt oats and they cook up into a nice porridge.

Are you talking oatmeal, whole oats, half oats?

Prefer the slow cooking half oats but at this stage even the quick cooking ones would be good... I must look out for the Kleinblatt oats as haven't seen those - interesting what you say re Asian shops - hadn't thought of looking there - we have a large one in Glockenbach so will check that out tomorrow. many thanks

can you not ask a friend to bring some over, especially if you like one brand. I usually buy a bunch when I am in the UK.

I got back from the UK two days ago carrying tea bags, digestive biscuits and honey for people but it never entered my dense brain that I would battle to get oats otherwise they would also have been in the case... I'll know for next time... but will check at Pommeroy and Winterbottom - he may have

or try that English shop in Schwabing- John's Corner Shop (I think that is the name). They carry alot of different products.

Thanks Carm - definitely on an oats mission tomorrow!!

Just go for Kleinblatt - they are perfect!

If your german is not so good - they are called "Haferflocken". There are two varieties, Großblatt and Kleinblatt. Großblatt are whole rolled oats and Kleinblatt are half rolled oats (they almost look shaved - they are very thin.)

They usually come in paper bags like flour - easy to miss!

Johns corner shop is closed down.
They have the left over stock for sale in Shamrock.
I know they had Ready Brek the last time I was in there but dunno about porridge oats

If you're really desperate I'm going to Scotland next week and could bring you some back as long as the packet isn't huge...PM me if you need it

I think the Asian store at the Hauptbahnhof (the one opposite Hertie's food hall) stocks Scott's Porridge Oats.

I'd recommend Koellnflocken too though - porridge in 4 minutes.

We use these as well, and they are exactly the same as Scots Porridge to me, and probably a lot cheaper than buying imported Scots oats in the asian shops.

Kölln (as in Köllnflocken) is just a few kms from me in Elmshorn...
I still bring in my Scotts Oats from UK

I bought some Koellnflocken last year for porridge and haven't tried them yet.

Can anyone advise an ignorant Ami on the proper proportion of water (milk?) to oats? Do you microwave it or cook it on the stovetop?

http://www.foodfromhome.de/index.php?secti...bsection=0&g1=0

I usually get mine from here

On a similar note, has anyone seen McCann's Irish Oatmeal for sale in Munich? Mmm...oatmeal.

1 measure of oatmeal, 1.5 measures milk, 1 measure water, 1 tsp salt.

Put it all into a pan and slooooowly heat until it bubbles. once it is thick pour it into a bowl and let it stand.
Serve with cold milk and definately no sugar or honey.

Thanks a million, DB!

Next question: has anyone tried to make oatmeal cookies here? What kind of oats can you use? (I have a recipe, it's just that I'm not savvy about the differences, and I know they exist, among the varieties of oats.)

I used to schlepp Quaker Oats from home in my suitcase, but it's just too bulky and the luggage weight requirements have been further restricted in the past year.

I just used the regular cheap brand of Haferflöcken for my cookies- no probs with them.

I like mine with a light touch of either jam or maple syrup, or brown sugar sprinkled with raisins. Yummy!

@Cinzia: The traditional Scottish method is to only add salt, but it's an acquired taste.

Koellnflocken have a recipe on the side of the pack:

- 4 heaped dessertspoons Koellnflocken
- 3 cups of milk
- Pinch of salt
- 1 dessertspoon sugar

Put oats, milk and salt in a saucepan. Bring to the boil, then remove from the stove, cover with a lid, and let it stand for 3-4 mins. Add sugar.

I suppose it would work with a microwave, but haven’t tried.

I made porridge this morning with the Koellner Flocken according to DB's advice (post #20), and it turned out great, except that 1 tsp of salt was way too much when your measure of oats is only one cup. It tasted like I'd used brackish water, ugh.

I ended up dumping in a lot of sugar to try to balance it out, and then I could eat it, but so much for a reasonably healthy breakfast! I'd go with maybe 1/4 tsp next time, or even less. I can only assume that DB makes more porridge at a time than I did.

Wizadora thanks for the offer but I will cope with the local stuff in the meantime. Had my fix of them yesterday - agree with Deco re the cooking - the higher the proportion of milk, the richer the result. a pinch of salt really does the traditional taste. However I don't cook the porridge with sugar but sometimes sprinkle a spoon of brown sugar on it before serving or if I am feeling seriously decadent and wicked then a spoon of Tate and Lyle's syrup..

Re Oaties recipes - if anyone wants I have some good ones for that - just PM me and I will send you the recipe.

Those of you that enjoy the taste of oats might like to try the traditional Scottish oatcakes with cheese. You can buy them fairly easily in Hertie, occasionally Kaufhof and all the specialist shops. Andof course a glass of port just helps it go down even better