Creamy Irish-Style Oatmeal With Brown Sugar Recipe

This recipe works whether you want to pre-soak the oats for quicker-cooking overnight oats or just want to cook them up from scratch. It's still a simple bowl of oatmeal, but it tastes like a lot more.

20190214-how-to-cook-oatmeal-vicky-wasik-6
Vicky Wasik

Why It Works

  • Optionally toasting the oats deepens their flavor.
  • An optional overnight soak speeds up cooking the next day.
  • Gentle, frequent stirring releases just enough starch to thicken the oatmeal without making it stodgy.

Slightly more indulgent than traditional Scottish oats, this bowl of porridge is cooked Irish-style—creamier and lightly sweetened with a sprinkle of brown sugar. Made from steel-cut (also known as pinhead or Irish) oats, and optionally toasted for an even deeper flavor, this oatmeal may seem simple, but it tastes like pure indulgence.

Recipe Facts

Active: 25 mins
Total: 10 mins
Serves: 2 to 4 servings

Rate & Comment

Ingredients

  • 1 cup (6 1/3 ounces; 180g) steel-cut oats (also sold as pinhead or Irish oats; see note), such as Bob's Red Mill
  • 3 cups (700ml) cold water or whole milk (or some combination thereof), plus more water if needed (see note)
  • Kosher or sea salt
  • Unsalted butter or cream, for serving (optional)
  • Brown sugar, for serving

Directions

  1. If you prefer a deeper, more complex flavor, dry-toast the oats in the cooking pot over high eat, stirring and tossing constantly, until lightly roasted and fragrant, then remove from heat and proceed with below.

  2. If making overnight oats, combine oats and water/milk in a medium saucepan or 3-quart saucier and let stand, covered, overnight (if using milk, let the oats soak in the refrigerator overnight). If not making overnight oats, combine oats and water/milk in the saucepan and proceed with cooking immediately.

  3. Bring oats and water/milk to a simmer over medium-high heat, seasoning lightly with a pinch of salt. Reduce heat to maintain a gentle simmer and cook uncovered, stirring frequently but slowly, until porridge is well thickened but still flows slightly, about 5 minutes for overnight oats and 20 minutes for un-soaked oats.

  4. If oats are still too firm to your taste, stir in additional water 1/4 cup (60ml) at a time, and continue cooking, until desired texture of oats is reached.

  5. Scoop porridge into warmed bowls and top with a pat of butter and/or a splash of cream. Sprinkle brown sugar on top. Serve.

Special equipment

Three-quart saucer

Notes

Most steel-cut oats work best with the overnight method as described here, but we have found some artisan brands that have a slightly more powdery texture; those do better if you pour off the soaking water, rinse the grains lightly, then add fresh water to cook them. If your overnight oatmeal is overly thick and starchy, you may want to try that soaking method instead. How much milk you use will determine the richness and creaminess of the final porridge.

Active time is only 10 minutes if using overnight pre-soaked oats.

This Recipe Appears In