Oats have been the staple food of Scots for centuries.

In the 14th century, French chronicler Jean Froissart noted that Scots soldiers carried bags of oatmeal to make their own oatcakes. They cooked thin flat oat cakes on metal bakestones over the open camp fire.

In the Middle Ages, bere and barley were more widely cultivated than oats, especially in the Highlands. It was not until the agricultural improvements of the 18th century that energy-giving oats became the dominant cereal.

A luxury item

Wheat is grown in Scotland, but generally the soil and climate do not favour its cultivation. Wheaten bread was for long a luxury item for the wealthy, while in the Highlands the poor ate potatoes as a substitute.

Today most of us eat wheat bread — although oats are enjoying a revival in popularity and seem likely to become a global superfood.

'Their native bread is made of oats or barley. Of oatmeal they spread very thin cakes, coarse and hard, to which unaccustomed palates are not easily reconciled.'
— Samuel Johnson, 'A Journey to the Western Islands of Scotland', London, 1775. [Library reference: RB.s.969]

A Scottish staple

Porridge is a Scottish staple associated with hearty winter breakfasts.
A Scottish staple

A miracle food

Scott's Porage Oats introduced their iconic kilted highlander in 1924 as a figure of strength, health and vitality.
A miracle food

Household accounts

Bread is usually the first entry each day in the Earl of Angus's household accounts for 1608.
Household accounts

Loaves from the bread oven

Although many bought in baked goods, large houses often had their own bread ovens.
Loaves from the bread oven

Household bread

Bread was baked in large quantities for lairds and their families.
Household Bread

French Bread

French Bread is a rich wheaten loaf with eggs, butter and milk popular with the well-to-do.
French Bread

Adelaide sandwiches

Sandwiches are said to be named after an 18th century Earl of Sandwich.
Adelaide sandwiches

Oatmeal pudding

Spicy puddings sweetened and flavoured with rosewater and sack were popular in the 17th century.
Oatmeal pudding