Have you heard? Bob Moore, our founder, leader, inspiration behind all that we do here, won the 2016 Golden Spurtle World Porridge Championship in Scotland on October 8, 2016. This is huge, guys! We've won the coveted Golden Spurtle once before in 2009, and our good friend, Laurie Figone secured the Speciality Porridge title in 2012 with her Italian Pinhead Torta. Not only was this Bob's first trip to see the Golden Spurtle in action in Carrbridge, Scotland, but this was his first time competing (in any type of cookingcompetition).
It's always been Bob's dream to go back to Scotland. Bob and his wife, Charlee, traveled around Scotland years and years ago, to learn about stone milling and see old mills in action (one of their favorites is the Preston Mill, pictured below). They came home and promptly launched our Scottish Oatmeal. Scotland is the birthplace of oatmeal and holds a special place in Bob's heart. It's no wonder that he proposed himself as the 2016 Golden Spurtle competitor and, seriously, how could we say no to that?
Bob worked tirelessly over the last six months practicing his basic porridge skills and creating a special dish consisting of oatmeal with lemon marmalade and crumbled Walker's Shortbread(it was amazing!).We tested his mettle by hammering him with questions during practice sessions and quizzing him about his oats. He handled it all with grace and left for Scotland feeling as prepared as one can with an international competition looming.
As you can see in the video below, he was astounded and humbled to win the competition. Winning the Golden Spurtle is really a testament to the quality of oats one uses and the cooking method. Competitors can only use pinhead (aka steel cut) oats, salt, and water. The contest is a blind taste test, so winning this piece is truly special. The best part? You can make hisWorld Champion oatmeal at home! Easy, peasy!
Bravo Bob! Well done!
To save time in the morning, soak the Quick Cooking Steel Cut Oats in 4 cups water overnight in a container with a tight fitting lid.
In the morning, add the oats and their soaking liquid in a pot with 1/2 tsp Salt. Bring to boil, reduce heat to a low simmer. Cover and cook 5-7minutes (depending on how chewy you like your cereal). Stir occasionally.
Remove from heat and let stand, covered for a few minutes.
Serving Suggestions
Serve with milk, cream, or a pat of butter.
Add brown sugar, honey, or maple syrup for sweetness.
Add fresh or dried fruit, raisins, nuts, or a dash of cinnamon.
*To make these gluten free, use our Gluten Free Steel Cut Oats and plan to cook them on the stove top for 10-20 minutes.
It's always been Bob's dream to go back to Scotland. Bob and his wife, Charlee, traveled around Scotland years and years ago, to learn about stone milling and see old mills in action (one of their favorites is the Preston Mill, pictured below). They came home and promptly launched our Scottish Oatmeal. Scotland is the birthplace of oatmeal and holds a special place in Bob's heart. It's no wonder that he proposed himself as the 2016 Golden Spurtle competitor and, seriously, how could we say no to that?
Bob worked tirelessly over the last six months practicing his basic porridge skills and creating a special dish consisting of oatmeal with lemon marmalade and crumbled Walker's Shortbread(it was amazing!).We tested his mettle by hammering him with questions during practice sessions and quizzing him about his oats. He handled it all with grace and left for Scotland feeling as prepared as one can with an international competition looming.
As you can see in the video below, he was astounded and humbled to win the competition. Winning the Golden Spurtle is really a testament to the quality of oats one uses and the cooking method. Competitors can only use pinhead (aka steel cut) oats, salt, and water. The contest is a blind taste test, so winning this piece is truly special. The best part? You can make hisWorld Champion oatmeal at home! Easy, peasy!
Bravo Bob! Well done!
