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

Atholl brose.jpg
TypeUncooked form of porridge
Place of originScotland
Invented16th Century
Serving temperatureWith salt and butter, milk or buttermilk
Main ingredientsOatmeal
Ingredients generally usedBoiling water

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 could be made with barley meal, peasemeal, or a mixture of different meals. Other ingredients, such as nettle tops, kale, and swede 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 alsoEdit


  1. ^ Hartley, Dorothy (1954). Food in England. London: MacDonald. p. 676.
  2. ^ Davidson, Alan (1999). The Oxford Companion to Food. Oxford, New York: Oxford University Press. xix + 892. ISBN 0-19-211579-0.