Irish Pin Oats Food

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.

EASY IRISH OATMEAL

Steps:

• In a large, heavy saucepan with a tight fitting lid, bring the water to a boil. Add the salt and stir in the oatmeal. Reduce heat to medium and cook for one minute, stirring occasionally. Turn the heat off the pot and place the lid tightly on the pot. Let the oatmeal rest for an hour. Check for doneness, if it needs more time, let it rest an additional half hour.
• Transfer the oatmeal to a storage container and refrigerate.
• When you're ready for a bowl of oatmeal, spoon into a microwave safe bowl and nuke for 1-1 1/2 minutes until hot. Dress your oats with any of the combinations mentioned above or as you like it!

IRISH PIN OATS

Steps:

• Melt 1 Tbs butter in a small saucepan over med high heat.
• When the butter stops foaming, add the oats and stir well for 1 minute.
• Reduce heat to low, and let the oats cook for 1 more minute.
• Add the water, stir and place the lid on tightly.
• Allow to simmer for 20 minutes, or until the majority of the water is absorbed.
• Add the half and half and turn off the heat. Replace the lid and allow to sit for 5 minutes.
• Add the remaining 2 Tbs butter and salt to taste.
• Brown sugar and cinnamon may be added if you prefer sweet oats.

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 OAT BREAD HOMEMADE RECIPE

Steps:

• In a small bowl, pour boiling water over the steel cut oats and let them sit an hour until all the water is absorbed and the oats are soft. (DON"T skip this step!)
• In your stand mixer bowl, sprinkle the yeast and pinch of sugar over the water. Stir to dissolve and let stand until foamy (about 5 to 10 minutes).
• In a small bowl or stand mixer, whisk together buttermilk, honey, and coconut oil. Warm to 110 degrees and pour over the yeast. Add the eggs, salt, and 1 cup of the flour. Beat with a whisk until smooth (about one to three minutes on low in my stand mixer).
• Add the softened oats to the yeast mixture. With a dough hook on your stand mixer (a heavy wooden spoon if you're mixing by hand), add in the flour in 1/2 Cup batches until a soft, sticky dough is formed that just clears the side of the bowl.
• If using a stand mixer continue mixing until the gluten is formed (check the dough with the 'window pane test'), about 10 minutes. If kneading by hand, turn the dough out onto a lightly floured work surface and knead until a springy, soft dough is formed. Adding flour one tablespoon at a time as necessary to prevent sticking.
• The dough will have a knubby and slightly tacky feel, it should pass the windowpane* test!
• THEN: form the dough into a ball, place into a greased, deep bowl. Turn the dough ball once to oil it up and then cover the bowl with plastic wrap. Let rise until doubled in bulk, about an hour or so.
• ONCE RISEN:
• Turn the dough onto the work surface. Divide it into three equal portions and form into round loaves OR, divide it into two equal portions and form it into loaves for 9 X 5 inch loaf pans.
• Place the round boules onto a greased or parchment lined baking sheet. Or Form into two loaves and place in two greased bread pans as shown.
• Preheat oven to 375 degrees F.
• Cover loosely with plastic wrap and let rise at room temperature until doubled in bulk. About 30 to 40 minutes.
• Bake in the center of the preheated oven until golden brown and hollow sounding when tapped, about 35 to 40 minutes. Remove from oven and let cool 10 minutes in pan. Remove from pans to cooling rack, and let cool to room temperature before slicing.

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!

CREAMY IRISH-STYLE OATMEAL WITH BROWN SUGAR RECIPE

Steps:

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

IRISH OAT FLAPJACKS, A CLASSIC FOR A REASON

Steps:

• Melt butter with brown sugar and maple syrup in a pan over low heat, add the applesauce, and stir.
• Preheat oven at convection to 350F. Line half sheet pan with parchment paper. In a large bowl, pour the melted brown sugar, maple syrup,apple sauce and butter over the oats. Add the shredded coconut, mix well, and spread the mixture on the prepared sheet pan. With a spatula press the oat mixture evenly into the sheet pan. The mixture should be firm.
• Bake the flapjacks for 20 minutes in a convection oven or until golden brown. After 20 minutes in the oven, the flapjacks will firm up - so don't overbake or they will turn really hard. Let the baked flapjacks cool until firm.
• Place the chocolate chips in a bowl over a warm water bath to melt. Using a spoon, drizzle the flapjacks evenly with the melted chocolate. Once cooled, cut the flapjacks with a serrated knife; into 5x6 squares using a serrated knife creates a clean-cut and the flapjacks look so much better

INSTANT POT STEEL CUT OATS

Steps:

• Place the oats, water, almond milk, cinnamon, salt, and coconut oil, if using, in a 6-quart Instant Pot and stir to combine.
• Place the lid on and move the valve to sealing. Press pressure cook and set the timer to 4 minutes high pressure. You'll notice the Instant Pot will start to come to pressure first and then the timer will begin. It can take 8-10 minutes to come to pressure.
• When the cook time is up, let the pressure release naturally for 10 minutes, then do a quick release for any remaining pressure. Carefully open and remove the lid.
• Stir the oats and add more water or milk if the mixture looks too thick, keeping in mind that they will continue to thicken as they cool. Serve immediately with your favorite toppings.