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 is generally denser and more sustaining than porridge, and is best made with medium or coarse oatmeal—not rolled (flattened) "porage oats".
Other ingredients, such as nettle tops, kale, or swede (rutabaga), may be added to the basic brose.