We are oatmeal people. I more so than my husband. I rotate the kinds of oatmeal I eat, but pretty much eat oatmeal every day for breakfast. Irish oats, granola, baked oatmeal, and I have even tried creamy overnight oats. While overnight oats are not my favorite, I do love this recipe for Irish Oatmeal, that Pretty Much Cooks Itself. You will not find an easier breakfast for those busy days.
It used to be that Irish oatmeal was something I rarely ate due to the long cooking time. I tried cooking it in my stovetop pressure cooker, but that did not turn out very well at all! It was not a pretty sight when gurgling out the pressure valve, and even worse to get it all cleaned up!
It used to be that Irish oatmeal was something I rarely ate due to the long cooking time. I tried cooking it in my stovetop pressure cooker, but that did not turn out very well at all! It was not a pretty sight when gurgling out the pressure valve, and even worse to get it all cleaned up!
So let's go back to this old fashioned method!
And then it hit me, since oats can use a soaking time for better digestion, I did a little research. And now cook Irish style oats with this overnight (or all day long) method. And while this is more technique than an actual recipe, I decided to share just how to do it! For those who may have prepared Irish Oats this way in the past, it might simply be a reminder of just how easy Irish-style oats can be to cook and serve to your family.
It takes a smidgen of planning, but otherwise, it is perfect. You can put it together in the evening after dinner and cook it for breakfast or put it together in the morning and cook it after dinner. When cooked in the evening it is perfect to refrigerate overnight and in the morning everyone can serve their own bowl of oats. Either way, it only takes but a few moments of hands-on time to put together and cook Irish Oatmeal, that Pretty Much Cooks Itself.
Some thoughts on this process:
While I prefer my oatmeal plain, it is easy to add a handful or two of various dried fruit or a chopped apple when you bring the oatmeal to a boil.
If anyone enjoys chocolate chips over their oatmeal, just scatter them before serving.
A favorite topping around here is chopped walnuts, take a look at the handy tip at the end of the post...
My preferred method is to assemble after dinner and cook fresh in the morning. However, I often assemble after breakfast and cook later that day for a batch to keep in the fridge for quick breakfasts.
Ingredients needed for this recipe:
- Irish oatmeal
- water
- salt
- raisins, chopped apple, other dried fruit
You will also need the following:
- medium-sized saucepan and lid
- covered storage container
- measuring spoons
- measuring cups
Now we are ready to begin!
by the seat of my pants!
UPDATED: 11.12.2024
4 c water
2 c Irish Oatmeal
raisins, dried fruit, or a chopped apple if desired
1/2 t salt
In the morning or after dinner, place water, oats, and salt in a medium saucepan. Cover and set aside to rest.
After dinner, or the next morning, bring the pan of oats and water to a boil.
If you want to include dried fruit or any other tasty treats to your oatmeal, you could add a couple of handfuls now!
Let boil, stirring gently for about one to two minutes.
Remove from the burner, cover, and place on a hot pad out of the way so no one gets burned.
Let the oatmeal rest for about 10 minutes covered to finish cooking. Stir gently to mix in the raisins if using.
If cooking in the morning, you will have hot oatmeal ready to serve.
We prefer to cook up enough for several meals, storing it in a covered container. We place our serving portion in a dish, give it a minute in the microwave, and enjoy a hot breakfast.
We are fans of chopped walnuts on top of our oatmeal, but we do this the easy way! Instead of a cutting board and a knife to wash up, we have discovered that this backward trick works like a charm, and with fewer dishes to wash!
Take one Old Fashioned Nut Chopper, fill the bottom section with walnuts attach grinder assembly/lid. Turn upside down over your bowl of oatmeal, and turn the crank for delicious freshly chopped walnuts.
Storage options for It Pretty Much Cooks Itself, Irish Oatmeal. If you cook enough for future breakfasts, you may store covered in the refrigerator for up to 5 days without fruit, three days with.
UPDATE:
For your convenience, a "copy and paste" version of It Pretty Much Cooks Itself, Irish Oatmeal has
been included below.
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Printable "copy and paste" version:
Irish Oatmeal that Pretty Much Cooks Itself
by the seat of my pants!
UPDATED: 11.12.2024
4 c water
2 c Irish Oatmeal
raisins, dried fruit, or a chopped apple if desired
1/2 t salt
In the morning, place water, oats, and salt in a medium saucepan. Cover and set aside to rest.
After dinner, or the next morning, bring the pan of oats and water to a boil.
If you want to include dried fruit or any other tasty treats to your oatmeal, you could add a couple of handsful now!
Let boil, stirring gently for about one to two minutes.
Remove from the burner, cover, and place on a hot pad out of the way so no one gets burned.
Let the oatmeal rest for about 10 minutes covered to finish cooking. Stir gently to mix in the raisins if using.
If cooking in the morning, you will have hot oatmeal ready to serve.
We prefer to cook up enough for several meals, storing it in a covered container. We place our serving portion in a dish, give it a minute in the microwave, and enjoy a hot breakfast.
~~~~
YUM. Thanks so much for linking up at the 25 and Done Link Party 4! 25 entries in 25 hours!! Shared onto Fb, Pn, and Tw!
ReplyDeleteThank you Dee!
DeleteI like dried cranberries and fresh blueberries in my daily oatmeal.
ReplyDeleteI have never tried dried blueberries, but I think I would enjoy them. Thanks for stopping by, I appreciate it.
DeleteI like the idea of making a batch ahead and then just heating it up during the week.
ReplyDeleteRight!? By the time I am ready for breakfast, I need to heat and eat! Thanks for stopping by, I appreciate it.
DeleteIs Irish oatmeal the same as steel cut? We really like the texture of the steel cut oats sometimes. I’m thinking thee are the same.
ReplyDeleteThis looks good. And I have also learned that soaking grains and slow cooking them really helps our bodies to digest them. I’d say especially hard grains.
I like your walnut trick. My mom used to have a grinder like that and we loved to play with it!
Laurie
Yes steel cut is my go-to oats. I like this overnight method because it soaks and then cooks up quick. I do use a soaking method for all my whole grains, nuts and legumes.
DeleteI eat steel-cut oats with various toppings every workday morning, just about! I cook up a batch of five servings and divvy it up into one-cup ramekins for heating up in the microwave, put on the toppings and they're ready to grab and go. (Sadly, I'm often running late and eating breakfast in the car!)
ReplyDeleteI also like having it cooked up ahead. I love your ramekin idea!
DeleteI need to try this method!
ReplyDeleteRachelle
Me too, it helps me eat a better breakfast. Thanks for stopping by!
DeleteI prefer Irish oatmeal to rolled oats. Thanks for sharing at My Big Fat Menopausal Life's Share the Wealth party. Have a fabulous week!
ReplyDeleteHelen, you are very welcome, thanks for hosting!
DeleteThe nut chopper idea is brilliant!
ReplyDeleteThank you!
Delete'Hopping over from Robin's Creative Muster. Any recipe that takes care of itself is welcome around here! I've never tried Irish Oats. I purchase Old Fashioned Oats frequently and love hot cereal in the cooler seasons. Irish Oats are being added to my shopping list right now! -Marci @ Old Rock Farmhouse
ReplyDeleteMarci I love when researching how to do something easier, I often find the instructions from decades ago. It seems cooks were just as busy back then, if it worked then, it will certainly work now. I hope you enjoy this process. Thank you for stopping by, I appreciate it.
DeleteSteel cut oats are not available everywhere here, there is something that seems to be close, but not the same, and even that isn't available in my supermarket for example.
ReplyDeleteCat, interesting, it is always interesting to learn about products (or the lack of) in other countries. Do you have a similar product? Thanks for stopping by, I appreciate it!
DeleteMelynda, I love topping my oatmeal with cooked apples, pecans, a bit of cinnamon, and honey. This recipe sounds wonderful. Thank you for sharing it with us at The Crazy Little Lovebirds link party #64.
ReplyDeleteStephanie, I know many do not eat oatmeal, but it simply "works" for me, I try to eat some every breakfast. Thanks for hosting and stooping by, I appreciate it!
DeleteThanks so much for sharing your awesome post with us at Full Plate Thursday, 721, we appreciate you! Wishing you and yours abundant blessings this Thanksgiving! Miz Helen
ReplyDeleteMiz Helen, thank you so much, and thanks for hosting!
Delete