Indulgent Irish Oatmeal With Berries
From staceyfish 16 years ago
- 40 minutes to make
- Serves 8
This is a wholesome, filling breakfast that always feels like a treat no matter how many times you eat it. Steel cut oats have a warm, nutty flavor and a delightful chewy texture totally unlike their gloppy rolled cousin. Read more Because Irish oats take longer to cook than your typical rolled oats, I cook a massive batch on the weekends and re-heat it on work mornings. See less
Ingredients
- 2 cups steel cut or Irish oats (a brand like McCanns or Bob's Red Mill) shopping list
- 6 cups water shopping list
- 1/8-1/4 cup buttermilk and/or soymilk, plus more to taste (regular milk will work too but the other two are much more complementary with oats) shopping list
- 1-2 teaspoons nutmeg and/or cinnamon, plus more for dusting to taste shopping list
- 1 cup pecans, chopped and toasted shopping list
- 2 cups berries, preferably strawberries shopping list
How to make it
- In a large skillet or saute pan, toast the oats on medium-low heat until fragrant and golden but not burned, stirring or shaking often. If using a skillet, transfer to a large saucepan.
- Add six cups of water (or about 1/2 cup less if you like your oats thicker) and boil, covered, for about 15 minutes. Stir every couple of minutes.
- When oats are only slightly thickened, add buttermilk by pouring it twice around in a circle around the circumference of a pan (if this is unclear, see photo of buttermilk swirl above), about 1/8 to 1/4 cup. Add 1-2 teaspoons of nutmeg or cinnamon, stir, and cover.
- Cook until oats reach desired thickness, about 10 minutes more. I have found that the remaining cooking time is highly dependent on brand of oats used, so watch the pot closely.
- When done, serve into individual bowls. One serving will be about 3/4 cup. Add additional nutmeg or cinnamon and buttermilk or soymilk and top with berries and toasted pecans. Serve immediately.
- Note: if you are making a large batch to eat throughout the week, refrigerate after the oats are done cooking. Add the additional toppings after the oats have been re-heated immediately before eating.
The oats get toasty before boiling
Close
The buttermilk (or soymilk) swirl is added about halfway through cooking
Close
People Who Like This Dish 8
- Reviews2 Nowhere, Us
- lcnaylor Irving, TX
- fishtrippin Estelline, SD
- katerivey Dallas
- ecoveg Montreal, CA
- staceyfish Anchorage, AK
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 1 people-
Good standard recipe for making steel cut oats. I like that the oats are pan toasted first. I do not care for straight-up buttermilk but I do love heavy cream with oats and used it instead. Delicious!
LindaLMT
in Florida loved it
-
IMI2 link: Indulgent Irish Oatmeal With Berries
LindaLMT
in Florida loved it
Reviews & Comments 2
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "