Mountaineer’s porridge

We had another very snowy and cold start to the day. The snow certainly looks here to stay for a while yet – especially with the exceedingly cold temperatures, day and night. So what better way then to kick-start our day than with a piping hot bowl of (Cameron’s) Mountaineer’s Porridge? This recipe is a big deviation from the traditional Scottish recipe of just oatmeal, salt and water – yum!?!

Recipe for Mountaineer’s Porridge

(Cameron's) Mountaineer's porridge

For two very hearty portions

  • 90 gms porridge oats
  • ½ tsp ground cinnamon
  • Generous pinch of freshly ground nutmeg
  • (Approx.) 45 gms of roughly chopped dried dates (or other dried fruit)
  • 700 ml of milk

Pour milk into a saucepan and begin to heat. Meanwhile, mix together oats, cinnamon and nutmeg and then slowly stir into the cool milk. Bring to a slow boil and then add chopped fruit. Bring back to a slow boil and then simmer and stir for a further 5 mins. Serve on its own or with hot or cold milk.

About Cameron Speirs

Born and brought up in the Scottish Highlands, Cameron, has been interested in outdoor pursuits since he was a wee lad. Over the last few decades he has climbed extensively in the Italian Dolomites as well as summiting the Matterhorn and several other 4000m alpine peaks. Closer to home he has spent many wonderful weekends mountaineering and biking in Snowdonia, Cairngorms, Glen Coe, Skye and Lochaber.
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