April 4, 2012

Irish Oatmeal

Posted by Kristin

You always hear that breakfast is the most important meal of the day and I must say, I agree. If I have zip to eat in the morning, I'm a grumpy, useless crab until I eat something substantial. And no- doughnuts don't count.  One of my favorite breakfast staples is oatmeal. But not just any oatmeal. Irish oatmeal is the best (sometimes its also called steel cut oats). Partly its the best because its Irish but mostly because its yummy, a little crunchy, and super filling. It takes a little while to cook (about 30 minutes) but it can be made ahead of time and reheated later in the week and still tastes delish. I made a batch when Laura and I got together over breakfast to plan our Colorado trip and it definitely fueled our vacation planning process.

It started out a little gray and snowy- just another February day in New England.

I lit a candle, plugged in my Christmas lights that surround a window turned chalkboard (kitchen tour coming soon!)....

Brewed some much needed coffee and brought up the PEC site to review a few things before my better PEC half arrived. Candles, coffee and computers seem to be staples at all PEC meetings.

Then I started cooking. Just to show the difference between traditional rolled oats and Irish oats, I snapped a few pics. 

Traditional rolled oats. They usually take about 10 minutes to cook.

Irish oats that are still whole, hence the 30 minute cook time. 

For two good size servings, start by boiling 4 cups of water. Add 1 cup of oats
into the water and simmer over medium heat for 30 minutes stirring occasionally.

I like to add some chopped apple for the last 10 minutes of cooking.

After 30 minutes and the addition of a little brown sugar and milk, you'll
have a steaming bowl of ooey-gooey (and nutritious) goodness to savor!

You can do alot of different things with Irish oatmeal and this site has some great recipes. Enjoy!

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