Fruited Irish Oatmeal Recipes

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.

Steps:

• Heat the milk plus 2 cups of water in a medium saucepan until it starts to simmer. Add the oatmeal and salt, bring to a boil, then lower the heat and simmer for 4 to 5 minutes, stirring occasionally, until thickened. Off the heat, stir in the banana, cherries, and raisins. Place the lid on the pot and allow to sit for 2 minutes. Serve hot with maple syrup or brown sugar and extra milk.

Steps:

• Place oats in a bowl, and cover with water by 2 inches. Cover bowl, and let stand overnight.
• In a small saucepan, combine cream, star anise, cinnamon stick and orange zest. Bring mixture to a simmer, and cook for 10 minutes. Using a slotted spoon, remove spices and orange. Whisk maple syrup into cream, increase heat to medium-high and simmer until mixture thickens enough to coat back of a spoon, about 10 minutes.
• Meanwhile, drain oats and place them in a saucepan with 3 1/4 cups water. Simmer over medium heat until tender but not mushy, about 15 minutes. Stir in salt.
• Preheat broiler. In a small bowl, combine dried fruit and nuts. Divide half the oatmeal among four broiler-proof bowls or large ramekins, then top with fruits and nuts. Cover with remaining oatmeal, and smooth tops. Sprinkle 1 tablespoon sugar over each, and place under broiler. Broil until sugar caramelizes and forms a crust, about 1 to 2 minutes. Watch carefully so sugar doesn't burn. Serve immediately with maple cream.

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.

Steps:

• Spread brown sugar out on a baking sheet and set aside overnight; force through a sieve or grind in spice grinder; set aside.
• Bring milk and water to a boil; stir in oatmeal and salt; cook over medium heat for 15 minutes, stirring often; continue to stir occasionally, reduce heat and simmer 25 minutes or until oats are desired firmness and most of the liquid has been absorbed.
• Spoon oatmeal into serving bowls; sprinkle with dried brown sugar and using a mini torch, melt the sugar until it forms a golden crust.
• Alternatively, pour the oatmeal into a casserole dish and use the broiler to melt the sugar, about 2 minutes.
• Garnish with apple and pear chips and maple syrup.

Steps:

• Grease the inside of the crock pot.
• Put all ingredients and mix with a whisk.
• Cover.
• Just before going to bed, turn the crock pot on low.
• The cereal will be ready in the morning.
• Serve with milk or cream.

Steps:

• Heat oven to 350 degrees. Butter a 2-quart shallow gratin or baking dish.
• Cut 2 tablespoons butter into small cubes, and put them in the refrigerator until needed.
• In a large skillet, melt remaining 4 tablespoons butter. Add the oats and sauté until they smell nutty and toasted, 2 to 4 minutes. Stir in the cardamom and cinnamon, and sauté for another minute, until fragrant. Scrape oats into the buttered baking pan and stir in the boiling water, cream and salt.
• Bake oats for 40 minutes, then give them a stir. Sprinkle sugar all over the oats, and scatter reserved cubed butter on top. Continue to bake for 15 to 20 minutes longer, until the top is glazed and bubbling.
• Sprinkle oatmeal with flaky sea salt, if you like. Serve oats with more cream and sugar on the side.