Easy Irish Oatmeal Recipes

OVERNIGHT IRISH OATMEAL

Steps:

• Pour uncooked oats into a small saucepan and cover with cold water. Leave covered overnight to soak.
• In the morning, place the saucepan over low heat and cook the oatmeal, uncovered, for 7 to 10 minutes, stirring occasionally.
• Serve hot, topped with fresh berries, brown sugar and a splash of skim milk.

EASY IRISH OATMEAL

Steps:

• In a large, heavy saucepan with a tight fitting lid, bring the water to a boil. Add the salt and stir in the oatmeal. Reduce heat to medium and cook for one minute, stirring occasionally. Turn the heat off the pot and place the lid tightly on the pot. Let the oatmeal rest for an hour. Check for doneness, if it needs more time, let it rest an additional half hour.
• Transfer the oatmeal to a storage container and refrigerate.
• When you're ready for a bowl of oatmeal, spoon into a microwave safe bowl and nuke for 1-1 1/2 minutes until hot. Dress your oats with any of the combinations mentioned above or as you like it!

IRISH STEEL CUT OATMEAL

Steps:

• Pour the cinnamon and oats into boiling water until and stir until it begins to thicken.
• Lower the heat until it begins to simmer and cook for 30 minutes, stirring occasionally.
• It's important not to overcook the oats so that you get a nice nutty flavour.
• Add the remaining ingredients and enjoy!

O'KEE'S IRISH SODA OATMEAL BREAD

Steps:

• Mix rolled oats, buttermilk, and molasses in a large bowl until thoroughly combined.
• Whisk together whole wheat flour, all-purpose flour, salt, baking soda, and cream of tartar until combined; pour flour mixture into buttermilk mixture and stir just until moistened.
• Turn dough out onto a lightly-floured work surface and knead 3 or 4 times until dough holds its shape.
• Cut dough in half; pat each half into a 6-inch round loaf.
• Use a sharp knife to deeply score each loaf in quarters, cutting 1-inch deep.
• Wrap each loaf in plastic wrap and allow to stand at least 12 hours at room temperature to ferment. (Loaves can be refrigerated up to 2 more days after this, if desired.)
• Preheat oven to 400 degrees F (200 degrees C).
• Place loaves on an ungreased baking sheet.
• Bake loaves for 15 minutes and reduce heat to 350 degrees F (175 degrees C). Continue to bake until loaves are browned and make a hollow sound when tapped on the bottom, about 20 more minutes.
• Allow breads to cool for 10 minutes before slicing. To serve, slice loaves 3/4-inch thick all across the loaf, then cut slices in half.

IRISH OATMEAL

Steps:

• In a saucepan, heat corn syrup and brandy over medium heat; bring to a simmer.
• Add raisins and simmer 3 to 5 minutes.
• Set aside to cool (I prepare the raisin-brandy sauce ahead of time, like the night before, to let the raisins soak up the brandy).
• In a saucepan, add water and salt; bring to a boil.
• Add butter and oats.
• Lower heat and simmer until oats are tender, about 6 to 10 minutes.
• Place 2 tablespoons of cream and 1 tablespoon of brown sugar, and 1 tablespoon of drained raisins in 4 bowls.
• Add steaming cooked oats and top with fresh berries.
• Each person stirs their bowl to enjoy the hidden surprise waiting underneath.