Neal Robertson, from Auchtermuchty in Fife, used a spon - a special double backed spoon he invented - instead of a traditional rod-shaped spurtle to prepare the dish.
He said that the spon and water from the hills above Auchtermuchty were the secret to making the perfect porridge.
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Mr Robertson, who runs the Tannochbrae Tearoom in the Fife village, faced competition from last year's winner Matthew Cox, from Portland in the USA, who returned to Scotland to defend his title.
Cookery writer Catherine Caldwell, from Calgary in Canada, won the speciality porridge category with her Canadian Cranberry Apple Crunch recipe.
Other competitors prepared unusual mixtures such as west coast seafood porridge with scallops, hot smoked salmon and langoustine tails, clootie dumpling porridge and savoury oat fritters.
The Golden Spurtle World Porridge Making Championship was held in Carrbridge in the Scottish Highlands on Sunday.
The main prize of Golden Spurtle Trophy is awarded to the porridge-maker deemed to have made the best traditional porridge using oatmeal, salt and water.
Professional chefs and porridge-making enthusiasts from across the UK took part, along with international competitors from Canada, the USA and Sweden.
The event was sponsored by oatmeal producers, Hamlyns of Scotland.
