A vegan food blogger from the Netherlands was the winner this year World Porridge Making Championship.
The annual competition, traditionally held at Carrbridge in the Highlands, has taken place almost since the pandemic hit last year.
Miriam Groot, 25, who runs a blog called The Veggie Reporter, was crowned winner of Virtual Spurtle 2021, with an oat arancini.
He used pinhead oatmeal instead of rice, combined with mushrooms, white wine, vegetable stock, lemon zest and pepper and combined with breadcrumbs.
Participants were asked to submit footage of themselves making a favorite oat dish online.
The “Porridge Committee” judges the dish based on presentation and originality before choosing which one they most want to try.
The top 10 winners include two Americans, two Australians, one from Germany, two from England and one from Scotland.
Each won a hand carved spurtle to celebrate their culinary success.
Coinneach MacLeod, known as Hebridean Baker, is joint runner-up with Aaron Leung from New Jersey, in the US.
Mr MacLeod’s Alaska baked oats are made with honey, oats and raspberry sponge, filled with pinhead oatmeal crispy ice cream, chocolate ice cream and a baked meringue.
Speaking about his win on Twitter Mr McLeod said: “I just placed second at the World Porridge Making Championships.
“Honored to represent Scotland against entries from around the world.
“My Baked Oat Alaska had a honey, oat and raspberry sponge and oat ice cream under a toasted meringue and tasted delicious.”
Mr. Leung made a Japanese fusion golden omuoats with ingredients including soaked oats, chopped pork and curry mix.
Caroline Velik from Victoria, Australia, combined fourth place with her porridge using a range of indigenous ingredients from her home country.
She shared her place with Nina Teubner from Munich, Germany, who made a porridge dessert based on a traditional sacher torte from Vienna.
In sixth place was a dish by Scott Bridger from Perth, Australia.
He made bravo apple and macadamia nut porridge with native hibiscus crispy fingers and lime brought in a spurtle sent to him by his Scottish grandmother.
The coveted Golden Spurtle
Ash John from Jersey City in New Jersey, US, combined seventh with a cranachan -inspired ice cream cone.
Simon Rookyard shared the place with his “flower duet” porridge made of two porridge – a pineapple and lime porridge and a raspberry and lemon porridge.
And also sharing seventh place was Bridget Young from Ontario to Canada for her fluffy banana oat pancakes, served with a blueberry compote.
In tenth place was Tom Duncan from London for his split oatmeal banana – a healthy version of the traditional ice cream dessert.
The organizers said: “Thank you to our creative competitors from around the world for their ingenuity and dedication and for maintaining the spurtles.
“We would also like to thank our sponsors Hamlyns Scottish Porridge Oats (HSPO) and Oatmeal for their loyal support and to the volunteers from Carrbridge who made this event possible each year.”
Charlie Miller, from Carrbridge Community Council who organizes the competition, added: “Despite having to work in a Covid environment, this year’s contest has once again proven its international popularity by drawing on contests from in all parts of the world and introduced us to the elements, which we might not have heard of otherwise.
“Contestants’ imagination continues to amaze and this year not much has been invented.
“Well done to everyone concerned.”
An HSPO spokesperson said: “It is very gratifying to continue our support for the golden spurtle.
“Thank you to the organizers for keeping the competition going through uncertain times and to everyone who came in for the hard work with their videos.
“Many congratulations to Miriam and all the top ten finalists.”
The competition will be held a day before World Porridge Day which will take place on October 10 of this year.