Mrs Fitzgibbons’s Overnight Parritch
Outlander Kitchen
Surprisingly, given my Scots heritage, I didn't grow up eating a lot of oatmeal for breakfast. I did learn to love it later in life for a quick, warm breakfast in the winter. This recipe calls for steel cut oats, which are my favorite, but take a long time to cook the traditional way. They have more chew than the usual American rolled oats, and much more than the quick cooking oats that are in a packet.
If you can plan a little ahead (just the night before), this doesn't take a lot of active cooking time. Boil, let sit overnight to hydrate, and then boil again in the morning. You could double the recipe and refrigerate (or freeze) portions for later, and have even healthier morning oats in about the same amount of time as making a packet!
You can top these with whatever you like. Fresh or dried fruit, jam, a touch of brown sugar, honey, or maple syrup. I like a little butter or cream, and nuts for crunch. Omit the cinnamon, or add more.
I found this recipe online here: https://outlandishrecipewednesday.wordpress.com/2018/12/12/a-scottish-breakfast-parritch/