If you prefer a slightly smoother consistency, choose standard rolled oats (they cook a little more quickly, too) which have a medium grain. This is also a good grade of oat for making oatcakes, biscuits or stuffing.
Scotch oats, which are also referred to as 'pinhead oats' are chopped, rather than rolled into small pieces and they are chewier than rolled oats. They are used for the most traditional method of cooking porridge, but they take much longer to cook than any other type of oat.
It's worth noting, though, that all varieties of oats have the same nutritional value. So, if you're in a hurry at breakfast and microwave porridge is your only option, you're still getting all the health benefits. However, if you have the chance, take the time to enjoy a therapeutic session of creating the gooey, creamy mixture the traditional way.
Oatcakes are another cupboard staple in the Scottish household. Again, the flavour and consistency of the finished oatcake depends on the size and variety of oats used in the recipe. They're simple to make and the homemade variety often look and taste far more enjoyable than the ready-made varieties. Many Scots who still follow the tradition of high tea will include oatcakes, perhaps served with a chunk of Scottish cheddar or with a slice of smoked salmon. Or, for a truly Scottish treat, try a serving of haggis with oatcakes and a glass of whi
