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Old Fashioned Scottish Oatmeal

Joette Calabrese, HMC, PHom M

March 25th, 2011  |  2 Comments

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When McDonald’s recently announced their new oatmeal breakfast, I thought it was time to   pass along  some information I’ve learned from  the Weston A Price Foundation and have employed in my own home for years.

Real oatmeal; that is oatmeal that is  made the traditional way in Scotland is made with old fashioned oats.    They’re cut, not rolled, however rolled oats will do.


Because of a substance called phytic acid that can interfere with digestion, all grains are best prepared by soaking them in water over night.  The addition of an inoculant, such as a little bit of live yogurt, furthers the  breakdown of  the digestive inhibiting acid.

Here’s the way it has been done for centuries in Scotland and the method we should follow in our own kitchens.


The night before, assemble the following:


  • 2 cups of  dried organic steal cut or rolled oats (never instant)
  • Enough water to cover the oats by an inch or so
  • A tablespoon of plain, live cultured yogurt
  • 1-2 sticks of (preferably raw) butter
  • Organic raisins
  • 1 teaspoon  organic vanilla
  • 1 teaspoon Celtic salt
  • 1 teaspoon cinnamon


Stir together the first three ingredients in a pot. Cover and put aside on the counter for 12-24 hours.  24 hours is best.  In the morning, add another cup of water, raisins, salt and cinnamon and cook for a few minutes on medium heat.  Stir once, reduce the flame to low and cover.  Let it gently cook for another few minutes. Just before serving, add butter and vanilla.

This is authentic Scottish oatmeal yet after soaking overnight, it's nearly as quick as instant.


Now thars a breakfast fit fur traditional lassies and ladies!



Joette laughingI am a homeopath with a worldwide practice working with families and individuals via Zoom. I'm also a teacher and most importantly, a mom who raised my now-adult children depending on homeopathy over the last 31 years. I lived decades of my life with food intolerances, allergies, and chemical sensitivities until I was cured with homeopathy, so I understand pain, anxiety, and suffering. You may feel that your issues are more severe or different than anyone else’s, but I have seen it all in my practice and in my work in India. My opinion is that nothing has come close to the reproducible, safe and effective results that my clients, students and I have achieved with homeopathy.

Call today and learn how homeopathy might just be the missing piece in your health strategy.

Joette is not a physician and the relationship between Joette and her clients is not of prescriber and patient, but as educator and client. It is fully the client's choice whether or not to take advantage of the information Joette presents. Homeopathy doesn't "treat" an illness; it addresses the entire person as a matter of wholeness that is an educational process, not a medical one. Joette believes that the advice and diagnosis of a physician is often in order.

We've provided links for your convenience but we do not receive any remuneration nor affiliation in payment from your purchase.

The Author disclaims all liability for any loss or risk, personal or otherwise incurred as a consequence of use of any material in this article. This information is not a substitute for professional medical advice, diagnosis or treatment.


2 thoughts on “Old Fashioned Scottish Oatmeal”

  1. Recipe Chefs says:

    I love food, and I really enjoy reading your blog very much thank you for sharing this post. Feel free to check out our recipes

    The Most Delicious Baked Cod Recipe

  2. Pam says:

    I believe Sally said that oats were among the worst offenders as nutrient thieves, so it is especially important to soak them.

    What I do sometimes is soak my groats, dehydrate then then flake them. That way I don’t have to soak if I want quick oatmeal or if I want to use them in cookies, granola or something else where soggy oats would not provide as nice an outcome.

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