A few years ago if you had offered me oats for breakfast I would have said “no thank you”. But now, any winter morning is good for oats. Dave and I were watching a program on Glen Grant Distillery which is in Scotland, and the master distiller stated that whisky is a good drink after any meal, especially if that meal is breakfast. Shortly after that, we were on the Isle of Skye staying in a B&B. The owner offered us whisky oats for breakfast, and it was this bowl of oats that changed my mind from ‘no thank you’, to ‘yes please’. It took us, and by us, I mean Dave, quite some time to perfect the recipe for perfectly creamy, properly cooked whisky oats. The whisky is a vital part of this breakfast meal but if you have children you can leave the whisky out. We use a good quality single malt distilled here in the Western Cape. Whichever whisky you choose to use for your oats, make sure it is one you would drink!
- 65g rolled oats
- 250mls water
- 15mls whisky
- A generous pinch of salt
- 20g butter
- Fresh fruit and honey to serve - optional
- Place the oats and water into a saucepan
- Leave to soak for one hour
- Add the whisky, salt and butter
- Over a high temperature heat and stir until the water has been completely absorbed
- Serve immediately with fruit and honey
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Blog-checking lines: For the March Daring Cooks’ challenge, Ruth from Makey Cakey invited us to start the day with something filling, warm and nutritious. We got to experiment with different techniques and flavourings to create our own perfect personal porridge.
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