Oatmeal is a delicious, healthy, breakfast. The steel-cut irish oats produce a nutty, chewy, tender oatmeal that we love. It takes over half an hour to cook if the oats are not pre-soaked, but a quick prep the night before cuts the cooking time down significantly. We used to add the oats to boiling water and refrigerate the pot overnight. Nowadays we just soak the oats in cold water, and leave at room temperature overnight. Robin eats only a small portion of it at a time. The rest is refrigerated in a large bowl and re-heated quickly in the microwave on subsequent mornings. It truly can be an almost instant breakfast.

Oatmeal is wonderful with any fruit, and in the fall months we love apples and pears. Robin tops the oatmeal with fruit, cinnamon, granola and skim milk. Guests often like to add brown sugar or maple syrup as well.

Alternate Preparations: Irish Oatmeal

To save time in the morning, we get started with the preparation the night before we want to eat the irish oatmeal. We combine the oats and water in a medium pot, cover, and set aside until morning.

In the morning, we place the pot on the stove over medium heat. We bring the oatmeal to a boil, which takes about 7 minutes. We uncover and simmer on low for about 8 minutes until thickened and tender. We pour a portion in one bowl – about a quarter of the mixture – and the rest is poured into a large bowl. The oatmeal portion is sprinkled with fruit, cinnamon, granola and skim milk to taste.

The rest of the oatmeal is refrigerated in the large bowl after it has a chance to cool. We refrigerate the oatmeal covered with plastic wrap. Future portions are scooped out of the bowl, placed in a breakfast bowl, covered, and popped in the microwave for a minute for a quick, no-mess breakfast.

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