[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.
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.
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