Description
A creamy, comforting Irish-style oatmeal made with steel-cut oats simmered to perfection. This recipe offers the option to soak overnight for a quicker cooking time or to cook from scratch. Topped with butter or cream and brown sugar, it’s a simple yet flavorful breakfast that feels indulgent.
Ingredients
Units
Scale
Oatmeal
- 1 cup (6 1/3 ounces; 180g) steel-cut oats
- 3 cups (700ml) cold water or whole milk, or a combination
- Kosher or sea salt, a pinch
To Serve
- Unsalted butter or cream, optional
- Brown sugar, for sprinkling
Instructions
- Toast the Oats (Optional): Dry-toast the steel-cut oats in the cooking pot over high heat, stirring constantly until they are lightly toasted and fragrant, then remove from heat.
- Soak the Oats (Optional): For overnight oats, combine oats and water or milk in a medium saucepan, cover, and let stand overnight in the refrigerator if using milk, or at room temperature if using water.
- Cook the Oats: Bring the oats and liquid to a simmer over medium-high heat with a pinch of salt. Reduce heat to maintain a gentle simmer and cook uncovered, stirring slowly and frequently, until the porridge thickens but still flows slightly. This takes about 5 minutes if oats were soaked overnight or about 20 minutes if cooked from dry.
- Adjust Texture: If the oatmeal is too firm, stir in additional water in 1/4 cup increments and continue cooking until you achieve your preferred consistency.
- Serve: Spoon the creamy oatmeal into warmed bowls. Top with a pat of unsalted butter or a splash of cream, and sprinkle generously with brown sugar. Serve immediately.
Notes
- Soaking oats overnight reduces cooking time and enhances creaminess.
- Dry-toasting oats before cooking adds a deeper, nutty flavor.
- Use water for a lighter dish or whole milk for creamier texture.
- Adjust the amount of brown sugar and butter or cream to taste.
- Keep stirring gently during cooking to prevent oats from sticking to the pot.
Nutrition
- Serving Size: 1 serving
- Calories: 286 kcal
- Sugar: 11 g
- Sodium: 117 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 18 mg
