Hamlyns Scottish Porridge Oats and Oatmeal

Hamlyns Scottish Porridge Oats and Oatmeal Inspiration for oat lovers 🌾
Recipes • baking • breakfast ideas • events
Proudly grown and milled in Scotland

A delicious way to make the most of seasonal Scottish game, this oat crusted partridge breast with salsa verde was creat...
17/09/2026

A delicious way to make the most of seasonal Scottish game, this oat crusted partridge breast with salsa verde was created by MasterChef finalist and Scottish food writer Sarah Rankin Cooks for the Scottish Women's Institutes Gathering in Dundee on Saturday.

We were delighted to sponsor Sarah’s cookery demonstration, where she created this delicious dish, adapting a recipe from her cookbook Kith, and giving it a Hamlyns twist!

Tender partridge with a crisp, golden oat crust, served with a fresh, vibrant salsa verde.

It looked fantastic, but more importantly how did it taste?

As you see we found a willing volunteer from the audience to give us her verdict!

Find the full recipe on our website: hamlynsoats.co.uk/recipes/oat-crusted-partridge-breast-with-salsa-verde/

We’re delighted to support Fit-Ba Sports Rising Stars programme, designed to help P7 pupils to develop communication, te...
17/09/2026

We’re delighted to support Fit-Ba Sports Rising Stars programme, designed to help P7 pupils to develop communication, teamwork and leadership skills by supporting younger pupils. Best of luck to everyone involved 🤩

15/09/2026

Sarah Rankin Cooks shared her skirlie recipe at the Scottish Women's Institutes Gathering in Dundee on Saturday - with a controversial ingredient at the end! Would you add it to your skirlie?

13/09/2026

Really loved the banter between Sarah Rankin Cooks and Julia Bryce at the Scottish Women's Institutes Gathering in Dundee yesterday. A great pairing with some very entertaining surprises…and delicious food of course!

12/09/2026

What a fantastic day at the Scottish Women's Institutes Gathering in Dundee with the fabulous Sarah Rankin Cooks.

We managed to have a quick chat with Sarah, just before she took to the stage, about what she would be making for her demo - and how nervous she was about cooking for the SWI!

Both dishes were delicious and we look forward to sharing the recipes and some other highlights from Sarah’s demo over the next couple of days. There were some real gems so watch this space!

Hamlyns were delighted to sponsor Sarah’s demo and support the SWI.

Congratulations to everyone involved in such a successful event.

We’re excited to be heading to Dundee today for the Scottish Women's Institutes Gathering.Hamlyns is delighted to be spo...
12/09/2026

We’re excited to be heading to Dundee today for the Scottish Women's Institutes Gathering.

Hamlyns is delighted to be sponsoring Sarah Rankin Cooks cookery demonstration, which will bring the two days to a close.

Sarah will be demonstrating two delicious dishes using Hamlyns oats. We we can’t wait to see (and taste!) what she creates.

We’ll be sharing both recipes here next week, so look out for them.

Have a fantastic day if you’re joining us in Dundee.

11/09/2026

These might just be the best chocolate brownies we’ve ever tasted.

The porridge makes for a really rich brownie batter, and the finished brownies are perfectly crisp on the outside and deliciously fudgy inside.

They’re a great way of using up any leftover porridge - or if leftover porridge is never a thing for you make some extra and let it go cold so you can make them! You won’t regret it.

This week is so a better time than ever to make a batch of these brownies.

Leftover Porridge Chocolate Brownies

Makes: 16 -20

Ingredients:

150g dark chocolate
125g butter
150g soft light brown sugar
75g caster sugar
2 large eggs
1 tsp vanilla extract
200g leftover cold porridge
A splash of milk
75g plain flour
30g cocoa powder
¼ tsp salt

Method:

Heat the oven to 180°C/160°C fan.
Line a brownie tin with baking paper.
Melt the dark chocolate and butter together gently. Leave to cool for a few minutes.
Beat the brown sugar, caster sugar and eggs together for 2 to 3 minutes until slightly thickened. Mix in the vanilla.
Pour in the melted chocolate and mix until combined.
Mix the cold porridge with a splash of milk to loosen it, then beat it into the chocolate mixture. Don’t worry if you can still see a little texture from the oats.
Fold in the flour, cocoa powder and salt. Don’t overmix.
Spoon into the baking tin and smooth the surface.
Bake for around 30 minutes. The edges should be set but the centre should still have a slight wobble. A skewer shouldn’t come out completely clean.
Allow to cool completely in the tin before cutting.
For really fudgy brownies, pop them in the fridge for an hour or two before slicing.

Meet Kerry Wood – veterinary surgeon, international powerlifter, porridge fan… and soon to be part of Team Scotland at t...
10/09/2026

Meet Kerry Wood – veterinary surgeon, international powerlifter, porridge fan… and soon to be part of Team Scotland at the 2026 Commonwealth Powerlifting Championships in Canada later this month! 💪🏴󠁧󠁢󠁳󠁣󠁴󠁿 🥣

We’re delighted to be sponsoring Kerry, who combines life as a busy vet with the dedication and hours of training it takes to compete at international level.

Kerry has been competing in powerlifting for four years and has steadily built an impressive record, adding 25.5kg to her official competition total over the past two years.

The Commonwealth Championships get underway on 17 September in Winnipeg, with Kerry competing in the Women’s Open U84kg category on the final day, 27 September.

Read our new blog to find out more about Kerry, her recent successes, and the role that porridge plays in fuelling it all!

hamlynsoats.co.uk/porridge-power-kerry-wood-takes-on-the-commonwealth-powerlifting-championships-for-team-scotland/

Good luck, Kerry. Team Hamlyns is behind you! 🏴󠁧󠁢󠁳󠁣󠁴󠁿

Follow Kerry's progress on Instagram .

09/09/2026

It’s and we’ve been working on a new recipe that is unbelievably good. Have a look at the ingredients and have a guess what it is!

All will be revealed on Friday, just in time for your weekend baking!

09/09/2026

Mince and tatties is one of our favourite midweek meals - especially when it’s served with a side of peas and a generous helping of homemade skirlie!

Do you like skirlie?

Like so many traditional Scottish recipes, skirlie is one of those dishes that has been handed down through families, with everyone having their own way of making it. This is how we like ours – fairly crumbly, with plenty of texture – but you can easily make it softer by adding more fat and some stock if that’s how you like it.

It’s great stirred into mash, with chicken and gravy, and sprinkled over smashed roast potatoes.

If you’re making skirlie, our pinhead oatmeal is available in most larger Tesco stores across Scotland, as well as in many farm shops and independent stores.

What do you serve your skirlie with?

For four people you will need:

50g (2oz) butter, lard or roast beef dripping
1 medium onion, finely chopped
Approx 175g Hamlyns Pinhead Oatmeal
Salt and freshly-ground black pepper

Method:

Melt the butter or dripping over a medium heat and add the onion.

Stir until the onion is golden and starting to brown at the edges, then add the oatmeal and stir slowly until all the fat is absorbed. You’re looking for quite a dry mixture, so the amount of oatmeal you will need will depend on the size of your onion.

Keep stirring for around 8 minutes, until the oatmeal is cooked but still retains some bite. Add the salt and freshly ground black pepper to taste.

If you prefer a softer skirlie you can add some meat stock and cook it for a bit longer.

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Banff
AB452LR

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01261 843330

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