[Photographs: Vicky Wasik]
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.
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.
- 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
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.
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.
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.
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.
Scoop porridge into warmed bowls and top with a pat of butter and/or a splash of cream. Sprinkle brown sugar on top. Serve.
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