Image: samael334/thinkstock

It isn’t only our gorgeous cashmere Travelwraps that come from Scotland. So does our favourite breakfast dish. What better way to start the day at this time of year than with a bowl of porridge? VisitScotland clearly feels the same: it has put together The Porridge Grand Tour of Scotland, which maps the best places for enthusiasts to indulge their love of the mighty oat while admiring the country’s most scenic landscapes.The tour suggests six three-day porridge-themed itineraries, starting in Edinburgh, Glasgow, Inverness and Aberdeen, with dishes including porridge benedict with seared Scottish pigeon breast, an Italian inspired cannelloni porridge and porridge with whisky jelly, oatmeal cream and raspberry. There are also porridge-themed cultural learnings and activities to get involved with along the way, such as a visit to the Devil’s Porridge museum in Dumfries & Galloway. There are even a couple of recipes, included one for smoked haddock porridge from the Edinburgh School of Food & Wine and another for a mushroom oatmeal risotto from Scottish food blogger Graeme Taylor. We think we might stick to more traditional version, like this bowl of deliciousness served at Craigmhor Lodge & Courtyard in Pitlochry. So what is the best way to make it? With water or milk? With or without sugar? Our friends at VisitScotland say there is no right or wrong way, though they do point out that Scottish porridge should always be stirred clockwise, preferably with the right hand, then eaten standing up. In medieval times, it was kept in a drawer and sliced up like cake. You might want to discount this last suggestion.

Download a map and suggested itineraries for The Porridge Grand Tour of Scotland