Irish Oatmeal Food

SLOW-COOKER IRISH OATS

Steps:

• Place the frozen peaches, oats, brown sugar, vanilla, salt and 8 cups water in the bowl of a slow cooker. Stir, set to low and cook for 6 to 8 hours or up to overnight.
• Meanwhile, toast the sliced almonds and flaked coconut separately in dry nonstick skillets over medium heat, shaking the pans frequently to ensure an even toast, until golden and fragrant, 3 to 4 minutes. Let cool. Store, covered, until serving.
• To serve, stir the raisins, milk and cream into the oat mixture. Spoon into bowls and garnish with the almonds, coconut, blueberries and a drizzle of honey.

SPICED IRISH OATMEAL WITH CREAM AND CRUNCHY SUGAR

Steps:

• Heat oven to 350 degrees. Butter a 2-quart shallow gratin or baking dish.
• Cut 2 tablespoons butter into small cubes, and put them in the refrigerator until needed.
• In a large skillet, melt remaining 4 tablespoons butter. Add the oats and sauté until they smell nutty and toasted, 2 to 4 minutes. Stir in the cardamom and cinnamon, and sauté for another minute, until fragrant. Scrape oats into the buttered baking pan and stir in the boiling water, cream and salt.
• Bake oats for 40 minutes, then give them a stir. Sprinkle sugar all over the oats, and scatter reserved cubed butter on top. Continue to bake for 15 to 20 minutes longer, until the top is glazed and bubbling.
• Sprinkle oatmeal with flaky sea salt, if you like. Serve oats with more cream and sugar on the side.

HEALTHY-ISH IRISH OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease 18 muffin cups with coconut oil.
• Beat coconut oil, brown sugar, and white sugar with an electric mixer in a large bowl until smooth. Mix in the flour mixture until just incorporated.
• Beat 1 egg and vanilla extract into the coconut oil mixture.
• Whisk flour, baking soda, and coarse salt together in a bowl; beat into the coconut oil mixture until a dough forms.
• Fold oatmeal, raisins, and almonds into dough. Mix beaten egg into dough if needed for moisture.
• Spoon dough into prepared muffin cups to about half full.
• Bake in preheated oven until center is set and top is lightly browned, 12 to 14 minutes.

OVERNIGHT IRISH OATMEAL

Steps:

• Pour uncooked oats into a small saucepan and cover with cold water. Leave covered overnight to soak.
• In the morning, place the saucepan over low heat and cook the oatmeal, uncovered, for 7 to 10 minutes, stirring occasionally.
• Serve hot, topped with fresh berries, brown sugar and a splash of skim milk.

IRISH STEEL CUT OATMEAL

Steps:

• Pour the cinnamon and oats into boiling water until and stir until it begins to thicken.
• Lower the heat until it begins to simmer and cook for 30 minutes, stirring occasionally.
• It's important not to overcook the oats so that you get a nice nutty flavour.
• Add the remaining ingredients and enjoy!

BRULEED IRISH OATMEAL

Steps:

• Spread brown sugar out on a baking sheet and set aside overnight; force through a sieve or grind in spice grinder; set aside.
• Bring milk and water to a boil; stir in oatmeal and salt; cook over medium heat for 15 minutes, stirring often; continue to stir occasionally, reduce heat and simmer 25 minutes or until oats are desired firmness and most of the liquid has been absorbed.
• Spoon oatmeal into serving bowls; sprinkle with dried brown sugar and using a mini torch, melt the sugar until it forms a golden crust.
• Alternatively, pour the oatmeal into a casserole dish and use the broiler to melt the sugar, about 2 minutes.
• Garnish with apple and pear chips and maple syrup.

IRISH OATMEAL BREAD

Steps:

• In a bowl place the oats and molasses in boiling water. Mix and let it rest for 30-40 minutes
• In a small bowl place the warm milk, sugar, and sprinkle the yeast. Mix and cover for 5 minutes to activate it
• In a stand mixer with a dough hook, add the entire bowl of oats and the yeast. Mix until combined
• Add the oil and 1 cup of flour. Mix
• Add another cup of flour and salt. Mix
• Add the final cup of flour and keep mixing until the for 5-6 minutes or until the dough becomes elastic and sticks off the mixer bowl
• Place the dough in a greased bowl, sprinkle flour on top and cover with plastic wrapping paper and a tea towel.
• Place in an area away from drafts for 1 hour of until doubled in size*
• Invert dough onto a floured surface and shape into a loaf leaving the seam at the bottom
• Place dough in a greased 9" loaf pan
• Cover with a tea towel and let it proof for 30-40 or until doubled in size
• Preheat oven to 375 degrees Fahrenheit
• Brush the top of the bread with the egg
• Bake for 30 minutes or until browned on top
• Remove from oven, unmold and let it cool on a rack before cutting
• Enjoy!

IRISH OATMEAL BISCUITS

Steps:

• In a large bowl, mix together flour and oatmeal. Add butter and sugar; using your hands mix until it comes together and forms a dough. Form dough into a disk and cover with plastic wrap; transfer to refrigerator until chilled, 20 to 30 minutes.
• Line two baking sheets with nonstick baking mats or parchment paper. Roll out dough on a floured work surface to 1/8-inch thick. Using a 1 3/4-inch round cutter, cut out biscuits; transfer to prepared baking sheets, spacing 1 inch apart. Continue rerolling scraps and cutting out biscuits. Transfer baking sheets to refrigerator; let biscuits chill 20 to 30 minutes.
• Preheat oven to 350 degrees.
• Transfer baking sheets to oven and bake until lightly browned, 12 to 14 minutes. Let cool slightly on baking sheets before transferring to a wire rack to cool completely.

IRISH OATMEAL

Steps:

• In a saucepan, heat corn syrup and brandy over medium heat; bring to a simmer.
• Add raisins and simmer 3 to 5 minutes.
• Set aside to cool (I prepare the raisin-brandy sauce ahead of time, like the night before, to let the raisins soak up the brandy).
• In a saucepan, add water and salt; bring to a boil.
• Add butter and oats.
• Lower heat and simmer until oats are tender, about 6 to 10 minutes.
• Place 2 tablespoons of cream and 1 tablespoon of brown sugar, and 1 tablespoon of drained raisins in 4 bowls.
• Add steaming cooked oats and top with fresh berries.
• Each person stirs their bowl to enjoy the hidden surprise waiting underneath.

17 TRADITIONAL IRISH BREAKFASTS YOUR FAMILY WILL LOVE

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep an Irish breakfast in 30 minutes or less!

IRISH OATMEAL MUFFINS

Steps:

• Combine the buttermilk and the oats at least 6 hours (preferably overnight) before mixing and baking the muffins.
• Stir well, cover and let rest in the refrigerator.
• Preheat the oven to 400. Grease the muffin tins.
• Put the eggs in a mixing bowl and beat just till the yolks and whites are blended.
• Add the sugar and beat till smooth and well blended.
• Add the buttermilk-oatmeal mixture.
• Add the flour, baking soda, salt and oil.
• Beat till batter is well mixed.
• Fill the muffin tins 3/4 full of batter. They usually bake about 20 minutes, but start testing for doneness after 15 minutes.
• Either remove the muffins from the tins and cool on racks or serve hot from the pan.

BAILEYS OATMEAL CHOCOLATE CHIP COOKIES

Steps:

• Pre-heat the oven to 350° F, or 180° C. In a large mixing bowl combine the butter and the sugars and cream together until light and fluffy.
• Add the eggs one at a time and mix until well combined. Add in the vanilla and mix again.
• Add in the oats, flour, baking soda, and salt and continue to mix until all ingredients are combined. Fold in the Bailey's Chocolate Chips.
• Chill the dough for 30 minutes before rolling into 2 inch dough balls. Place the cookie dough balls onto a baking tray lined with parchment paper or a silicone baking sheet.
• Bake in batches at 350° F for about 12 minutes or until golden brown.