Hamlyns Scottish Porridge Oats and Oatmeal

13/01/2026

This hearty bread combines creamy cottage cheese with Hamlyns Scottish Porridge Oats, plus a sprinkle of seeds and chives for a touch of crunch and flavour. High in protein, naturally fibre-rich, and completely delicious.

Perfect for breakfast, or alongside your favourite soup for lunch.

Thanks to Dr Laura Wyness and Nutrition Scotland for the recipe.

10/01/2026

Enjoying the last of the mince pie granola - one of our most popular new recipes this Christmas. Should it become a year-round classic or should we save it for the festive season?

What food or drink are you still enjoying from Christmas?

10/01/2026

A great opportunity to get the kids cooking…

Fed up of the snow, looking for something different to do with the children? Then this could be for you, why not get the children interested in cooking and trying new foods? Come along to the Garioch Community Kitchen with your children aged 5 and over to our FREE* 4-Week After School Family Kitchen Cooking course. You will prepare and cook a family meal each week to take home.
The Tuition and ingredients are all included all we require is an admin fee of £15 per family which covers all 4 weeks to support our community kitchen.
✅ All ingredients included (either meat, veg or fish & more!)
✅ Get the children interested in cooking and trying new foods
Classes run every Monday from 12th Jan – 2nd Feb
🕛 4pm – 6pm
📍 Wyness Hall, Jackson Street, Inverurie, AB51 3QB
Limited availability – please reserve yours now at www.gariochcommunitykitchen.org

09/01/2026

This creamy sweetcorn chowder is made with simple, healthy ingredients, including porridge oats for a silky texture.

It’s the perfect soup for chilly days. Delicious, wholesome and very comforting.

For four people you will need:

1 tablespoon olive oil or butter
1 medium onion, finely chopped
2 medium potatoes, peeled and diced small
2 tablespoons Hamlyns Scottish Porridge Oats
700mls chicken or vegetable stock
1 small tin of sweetcorn, drained (or around 170g of frozen sweetcorn)
A pinch of chilli flakes
Salt and pepper

Optional:

2 tablespoons milk or cream
Chopped parsley

Method:

Gently soften the onion in a little olive oil or butter over a low heat until soft and translucent. Add a pinch of chilli flakes for the final minute of cooking.

Add the oats, diced potatoes, stock, and sweetcorn.

Simmer for 15–20 minutes until the potato is tender.

Lightly mash the potatoes, leaving lots of chunks.

Stir in the milk or cream and parsley if using, and season with salt and black pepper.

Serve with a chunk of bread and butter.

Delicious! Let us know if you try it.

07/01/2026

This freezing weather calls for proper, comforting breakfasts.

Pumpkin pie porridge is warming, creamy and gently spiced with all the flavours of a classic pumpkin pie in a cosy bowl of porridge.

Made with porridge oats, pumpkin purée, milk and spices, and finished with crunchy pecans and a drizzle of maple syrup.

January comfort at its best 🥰

To serve two people you will need:

1 cup of Hamlyns Scottish Porridge Oats
2 cups of milk of your choice
½ cup pumpkin puree - fresh or tinned
1 teaspoon warming spices - a combination of cinnamon, ginger, nutmeg and cloves all work well
½ teaspoon vanilla extract
Chopped pecans and maple syrup to serve

Put your oats, milk, vanilla, pumpkin puree and spices into a pan. Bring to a rolling boil, then reduce the heat and simmer for around four minutes, stirring regularly.

Scatter with pecans and drizzle with maple syrup before serving.

It's so good - let us know if you try it.

06/01/2026

Lasagne… but healthier!

This family favourite gets a wholesome twist with oats added to the meat sauce, plus cottage cheese and mozzarella on the top layer instead of a traditional sauce. Still rich, still comforting - just a little better for you.

Full recipe in the pics below.

This is just one of our healthy recipes from Nutrition Scotland. You'll find them all here: hamlynsoats.co.uk/recipe_categories/nutrition-scotland/

05/01/2026

Today is National Bird Day, and with this proper cold snap we’re having, our garden birds could really use a helping hand.

These easy bird food balls are ideal for cold winter days – packed with energy, quick to make, and guaranteed not to hang around for long once the birds find them.

Here's how to make them:

🥣 Mix 200g of porridge oats with 400ml water, then microwave on high for 1½ minutes.

🥄 Stir in 120g of melted lard, then add 150g of your chosen add-ins. Birds love sunflower seeds, pinhead oatmeal and unsalted peanuts . We used pinhead oatmeal and some mixed seeds which included sunflower, pumpkin and sesame seeds, and linseeds.

❄️ Leave to cool, then roll into golf-ball sized portions.

📦 Store in an airtight container somewhere cool.

🌳 Hang them up high and enjoy watching the birds pecking them.

A small thing to do on a cold day, but a big help for the birds — and a lovely excuse to enjoy a bit of winter birdwatching from your kitchen window.

If you try making them we'd love to see some photos of birds enjoying them in your garden.

31/12/2025

As 2025 draws to a close, we want to say a huge thank you to all our customers and to everyone who’s tried our recipes this year – and to all our brilliant followers who like, comment and share our posts. We’re very grateful for your support.

From comforting classics to modern twists, you’ve been busy in the kitchen. These were our nine most-downloaded recipes of 2025:

• Skirlie
• Cinnamon rhubarb crumble
• Oatmeal stuffing
• Cornflake flapjacks
• Traditional oatmeal porridge
• Sugar-free date and oat bars
• Haggis bites
• Mealie pudding
• Healthy banana oat bread

Get the recipe links in our blog: hamlynsoats.co.uk/2025-review/

We’re proud to be the official porridge of the Hebridean Baker and have loved working with Coinneach throughout the year.

We're hugely thankful to the chefs, bloggers and recipe creators who’ve shared their time and ideas with us, including Nutrition Scotland, Liz Ashworth, Chef Rory Lovie from Bridgeview Station in Dundee, Angie Milne (The Wee Larder), Peter Gilchrist (Tenement Kitchen) and Lowra McGonnigle (Lowra Eats Well).

Throughout 2025 we’ve loved doing our bit to support events and initiatives in Scotland and beyond, from sponsoring the Golden Spurtle World Porridge Making Championship, Scottish Craft Butchers World Haggis Championship, and Scottish Traditional Boat Festival, to the young athletes in Deveronvale Community Football Club 2015’s and Team Rankin curling.

We’ve supported the Portsoy 75 Club and Folk at the Salmon Bothy, provided pallets of oats to TASH for Ukraine, FareShare, and supported RHET Forth Valley Countryside Initiative, Corby Highland Gathering, Garioch Community Kitchen and dozens of local charities and schools.

And we’ve loved being on the big screen in ‘The Golden Spurtle‘ documentary film, which has been so well received all over the world.

Here’s to more good food, great collaborations and cracking oat recipes in 2026.

Have a very happy Hogmanay and a brilliant New Year.

See you on the other side!

30/12/2025

What are you making for Hogmanay? We're planning a sharing board including these pinhead cranberry sausage rolls from The Wee Larder.

The pinhead oatmeal adds depth and bite, while the cranberry brings a gentle sharpness that works brilliantly with the savoury sausage meat.

They're delicious served warm from the oven, with an extra spoonful of cranberry sauce on top if you fancy.

Hop over to our Instagram channel to watch Angie making this recipe.

instagram.com/p/DSVQ2VIguSV/?hl=en

29/12/2025

This hearty Scotch broth is a meal in itself. The pinhead oatmeal and pearl barley create a fantastic thick soup that you can stand your spoon up in!

The recipe serves 4-6 people.

Ingredients:

400g lamb shoulder or neck, diced into small pieces
1 onion, finely chopped
2 carrots, diced
2 sticks of celery, diced
1 small turnip or swede, diced
100g pearl barley (or Scotch Broth mix if you prefer)
50g Hamlyns Pinhead Oatmeal
1.5 litres lamb or vegetable stock
2 bay leaves
Salt and black pepper, to taste
Fresh parsley, chopped

Method:

In a large pot, brown the lamb over medium heat for a few minutes (no need to add oil), then remove the lamb and set aside.

In the same pot, gently sauté the onion, carrot, and celery until softened.

Return the lamb to the pot and add the diced turnip and pearl barley. Pour in the stock and add bay leaves. Bring to a boil, then reduce to a simmer.

Simmer gently for about an hour until the lamb is tender and the vegetables and barley are cooked.

Add the pinhead oatmeal and continue simmering for another 25 minutes, until the grains are soft and the broth is thickened. Add more water if necessary.

Remove the bay leaves, add the chopped parsley and season with salt and pepper.

Serve piping hot, sprinkled with some more fresh parsley. Delicious with oatcakes or crusty bread.

25/12/2025

Wishing all our followers a very Merry Christmas. Have a wonderful day.