Irish or steel-cut oatmeal features a chewy texture that makes it seem more hearty than regular rolled oats. Steel-cut oats are made by chopping whole oat groats into two or three pieces. Unlike rolled oats, steel-cut oats are not steamed or rolled during processing. Because of the less processed nature, Irish oatmeal takes longer to cook. To speed up the cooking process, cook extra Irish oatmeal so you can simply reheat it the next morning. Use the same flavorings and sweeteners that you would with oatmeal made from rolled oats for a hearty breakfast.
Step 1
Heat the water and salt to boiling in a large saucepan. Add the oats and cinnamon to the water. Stir the mixture to avoid clumping oats.
Step 2
Bring the water back to a boil. Reduce the burner temperature so the oat mixture simmers lightly. Cook the oatmeal for 25 minutes. You don't need to stir the oats as they simmer.
Step 3
Test a bite of the oats to determine if they are cooked through. They will be slightly chewy because of the type of oats used. Continue cooking if they aren't cooked through or if the water isn't all cooked out of the oatmeal.
Step 4
Add the maple syrup, milk, nuts and dried fruit to the oatmeal. Cook the mixture for another five to 10 minutes over low heat to thicken the oats and heat the fruit.
Step 5
Scoop the Irish oatmeal into individual bowls. Top the hot cereal with additional maple syrup, cinnamon, nuts and milk if desired.
Tips and Warnings
- Cook the Irish oatmeal in a slow cooker overnight for a fast breakfast. Mix together 1 cup of steel-cut oats, 4 cups of water, 1 tbsp. of sugar, 1 tsp. of cinnamon and 1/2 tsp. of salt in the slow cooker. Cook the oatmeal on low overnight.
Things You'll Need
- 3 cups water
- 1/8 tsp. salt
- Saucepan
- 1 cup steel-cut oats
- 1 tsp. ground cinnamon
- 1 tbsp. maple syrup
- 1/4 cup milk
- 1/4 cup chopped nuts
- 1/4 cup dried fruit
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