Skirlie (Scottish Oatmeal and Onions)

READY IN: 35mins
Recipe by Millereg

I don't believe that this recipe is regional at all - I believe it can be had just about anywhere in Scotland and even the very north of England

Top Review by graffeetee

i made this to accompany a roast pheasant for our burns nite supper. i used pinhead oats, as i love the nutty flavor and texture. yum!

Ingredients Nutrition

  • 4 ounces bacon fat (may substitute vegetable oil) or 4 ounces beef suet (may substitute vegetable oil)
  • 2 onions, finely chopped
  • 4 -6 ounces chicken stock
  • 8 ounces old-fashioned oatmeal, lightly toasted (do not use instant or quick-cooking oats)
  • salt and pepper


  1. Melt the fat or heat the oil in a large frying pan.
  2. Add the onion and cook until soft and golden.
  3. Add the oatmeal and mix in well.
  4. Cook for about 5 minutes, stirring frequently.
  5. Add the stock and allow it to be absorbed by the oatmeal.
  6. Season well and serve with light creamy mashed potatoes.
  7. (Skirlie may also be used as a stuffing for any kind of game bird or poultry. It is also a very good accompaniment to rich meaty and gamy stews).

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