Brose

For the automotive supplier, see Brose Fahrzeugteile. For the basketball team, see Brose Baskets.

Brose is a Scots word for an uncooked form of porridge, whereby oatmeal (and/or other meals) is mixed with boiling water (or stock) and allowed to stand for a short time. It is eaten with salt and butter, milk, or buttermilk. A version of brose made with ground oats and cold water is called crowdie, although that term is more often used for a type of cheese.

Brose

Type	Uncooked form of porridge
Place of origin	Scotland
Invented	16th Century
Serving temperature	With salt and butter, milk or buttermilk
Main ingredients	Oatmeal
Ingredients generally used	Boiling water (or stock)
Variations	Crowdie

Brose is generally denser and more sustaining than porridge, and is best made with medium or coarse oatmeal—not rolled (flattened) "porage oats".

In the 16th century, a mixture of oatmeal and water was carried by shepherds; brose resulted from the agitation of the mixture as they climbed the hills.^[1]

In addition to oats, brose can be made with barley meal, peasemeal, or a mixture of different meals. Other ingredients, such as nettle tops, kale, or swede (rutabaga), may be added to the basic brose.^[2]

Atholl brose (or Athol Brose, Athole Brose) is a Scottish alcoholic drink of oatmeal brose, honey, whisky and sometimes cream (particularly on festive occasions).

See also

• Atole
• Posset
• Tsampa