Old Fashioned Irish Oatmeal Recipes

OLD FASHIONED OATMEAL BREAD

Steps:

• Spray an 8 1/2 inch by 4 1/2 inch loaf pan with spray oil
• In the bowl of a stand mixer, stir together the oats, butter, molasses, sugar, and boiling water. Let stand until the water is lukewarm (about 90 degrees F).
• Add the yeast and the additional water and stir.
• Add the flour and the salt, and mix on low until the dough comes together. Add more water if necessary, by tablespoon.
• Increase the mixer to second speed and knead with the dough hook for about 8 minutes, until you have a smooth dough. Cover the bowl and let the dough rise until doubled, 45 to 60 minutes. Heat the oven to 375 degrees F.
• Shape the dough into a log and place it in the loaf pan. Cover loosely with oiled plastic wrap, and let rise until it is about 1 inch above the pan rim in the middle, about 30 to 40 minutes.
• Bake the bread on the middle rack for 35 minutes, until the loaf registers 190 degrees in the center with an instant read thermometer. Check the loaf after about 20 minutes of baking and tent with foil if it is browning too quickly.
• Let the loaf cool in the pan on a wire rack for five minutes. Remove the loaf from the pan and cool completely on a wire rack.

OLD-FASHIONED IRISH OATMEAL

Steps:

• 1. Coat 4-quart slow cooker with cooking spray. Combine soymilk, oats, dried cherries, 1/2 cup maple syrup, salt, allspice, and 4 cups water in slow cooker. Cook on high 2 to 4 hours.
• 2. Turn off slow cooker, and stir in vanilla extract. Add water as necessary to achieve desired thickness. Serve garnished with blueberries and pecans, if desired.

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.

OLD FASHIONED IRISH OATMEAL CAKE WITH CARAMEL PECAN FROSTING

Steps:

• In a small mixing bowl, combine the old fashioned oats with boiling water. Allow to sit for 15-20 minutes before making your cake.
• Preheat your oven to 350 degrees F (175 degrees C) and generously coat your 9 x 13 baking pan with butter or non-stick cooking spray.
• In a large mixing bowl, cream together your butter with both white and light brown sugar. Pour your vanilla extract into eggs, mix, then add to the soaked oatmeal and combine.
• Add the baking soda, cinnamon, and nutmeg (plus optional salt) then combine. Add the flour and mix until thoroughly incorporated.
• Add the wet ingredients to your flour mixture and mix just until all of the flour has been incorporated. Transfer to your coated 9 x 13 pan and place on the middle rack of your preheated oven.
• Bake at 350 degrees F (175 degrees C) for 30-35 minutes, or until a toothpick inserted into the middle of your oatmeal cake comes out clean (or with a crumb or two on it, but not wet or 'gooey'). Allow cake to cool in the pan while you make the frosting.
• In a medium saucepan, melt your butter at medium heat. Add the light brown sugar, sweetened condensed milk, and vanilla. Stir to combine and until all of the brown sugar has melted.
• Whisk frequently while the caramel mixture heats up, then constantly while cooking. Reduce heat as needed to keep your caramel at a low (soft) boil, and just barely bubbling.
• Continue to whisk for 5-10 minutes, or until your caramel has thickened and darkened to a golden light brown caramel coloring. It will be soft, creamy, and still pourable (although very thick).
• Transfer your caramel mixture to a cool bowl, stir in crushed pecans (reserve some for topping your cake, if desired) and allow to cool 10-15 minutes (but still slightly warm) before spreading over your cake. Finish with additional crushed pecans, if desired.

OLD-FASHIONED IRISH OATMEAL CAKE RECIPE - (4.3/5)

Steps:

• Preheat oven to 350°F. Grease and flour a 9x13-inch baking pan. In a small, bowl, combine the oatmeal with the boiling water and let it sit for 20 minutes. In a medium bowl, cream the butter, brown sugar, and white sugar. In a small bowl, whisk the eggs and vanilla together. In a large bowl, whisk the flour, baking soda, cinnamon, nutmeg, and salt together until well blended. Add the egg mixture to the oatmeal mixture and stir until combined. Then add the sugar/butter mixture to the egg/oatmeal mixture and stir until combined. Add the egg/oatmeal mixture to the flour mixture and stir until combined. Pour into baking pan and bake about 30 to 35 minutes until golden brown and a toothpick comes out clean. While cake is baking make the icing. In a medium bowl, cream the butter and brown sugar. Add the walnuts, coconut, and vanilla. If you need to thin the icing a bit, add the cream 1 tablespoon at a time. Immediately after you remove the cake from the oven, adjust your oven to "broil". Spread the icing on the hot cake and pop it under the broiler until it's a bit brown and the coconut is toasted. If possible, serve warm.