Irishsteelcutoatmeal Recipes

SLOW-COOKER IRISH OATS

Steps:

• Place the frozen peaches, oats, brown sugar, vanilla, salt and 8 cups water in the bowl of a slow cooker. Stir, set to low and cook for 6 to 8 hours or up to overnight.
• Meanwhile, toast the sliced almonds and flaked coconut separately in dry nonstick skillets over medium heat, shaking the pans frequently to ensure an even toast, until golden and fragrant, 3 to 4 minutes. Let cool. Store, covered, until serving.
• To serve, stir the raisins, milk and cream into the oat mixture. Spoon into bowls and garnish with the almonds, coconut, blueberries and a drizzle of honey.

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!

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.

STEEL-CUT OATMEAL

Steps:

• Bring water and salt to a boil in a saucepan. Stir oats into boiling water.
• Cook oats until thick and soft, 20 to 30 minutes.
• Stir milk, cashews, cranberries, coconut, vanilla extract, and cinnamon into cooked oats; continue cooking 10 minutes more, stirring frequently.
• Sprinkle sugar over the oats to serve.

EASY MAKE-AHEAD STEEL-CUT OATS

Steps:

• Bring water to a boil in a pot. Add salt and cinnamon, stirring to evenly disperse the cinnamon. Stir in steel-cut oats and reduce heat to low. Simmer for 20 minutes.
• Add blueberries and cranberries to the oats. Simmer until oats begin to reach desired consistency, about 5 minutes. Add pecans; simmer for 3 to 5 minutes more.
• Add 1 cup of the cooked oats to each Mason jar. Screw lids on loosely and let cool on the counter until lids pop, about 30 minutes. Tighten caps and store in the refrigerator for up to 1 week.

BAKED STEEL CUT OATMEAL

Steps:

• Preheat oven to 375
• Mix all ingredients together, it will look very soupy/wet.
• Pour mixture into a greased 8x8 baking dish, make sure to spread the mixture around evenly so all of the oats/add ins don't get stuck in the center of the dish.
• Bake for 35-45 mins.
• When the oats come out of the oven, they'll still be slightly soupy, and it may look as if your spices have stuck on the top - it's ok! Let the oats cool for 5 minutes, and then gently stir together with a spoon.
• The oats will not be set like a bar, they will be creamy and scoopable as if you cooked them on the stove.

STEEL CUT OATMEAL

Steps:

• In a large saucepot, melt the butter and add the oats. Stir for 2 minutes to toast. Add the boiling water and reduce heat to a simmer. Keep at a low simmer for 25 minutes, without stirring.
• Combine the milk and half of the buttermilk with the oatmeal. Stir gently to combine and cook for an additional 10 minutes. Spoon into a serving bowl and top with remaining buttermilk, brown sugar, and cinnamon.