Irish Oatmeal Recipes

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!

Steps:

• In a saucepan, heat corn syrup and brandy over medium heat; bring to a simmer.
• Add raisins and simmer 3 to 5 minutes.
• Set aside to cool (I prepare the raisin-brandy sauce ahead of time, like the night before, to let the raisins soak up the brandy).
• In a saucepan, add water and salt; bring to a boil.
• Add butter and oats.
• Lower heat and simmer until oats are tender, about 6 to 10 minutes.
• Place 2 tablespoons of cream and 1 tablespoon of brown sugar, and 1 tablespoon of drained raisins in 4 bowls.
• Add steaming cooked oats and top with fresh berries.
• Each person stirs their bowl to enjoy the hidden surprise waiting underneath.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease 18 muffin cups with coconut oil.
• Beat coconut oil, brown sugar, and white sugar with an electric mixer in a large bowl until smooth. Mix in the flour mixture until just incorporated.
• Beat 1 egg and vanilla extract into the coconut oil mixture.
• Whisk flour, baking soda, and coarse salt together in a bowl; beat into the coconut oil mixture until a dough forms.
• Fold oatmeal, raisins, and almonds into dough. Mix beaten egg into dough if needed for moisture.
• Spoon dough into prepared muffin cups to about half full.
• Bake in preheated oven until center is set and top is lightly browned, 12 to 14 minutes.

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 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.