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4.75 from 4 votes
Irish Oats served in two bowls with brown sugar and blueberries. Served with cream om the side.
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Creamy Irish Oats Recipe (Steel Cut Oats)
Prep Time
5 mins
Cook Time
55 mins
Total Time
1 hr
 

My Irish oats recipe is creamy steel-cut oatmeal simmered in milk for a hearty breakfast—rich, chewy, and far better than instant oats.

Servings: 4 servings
Author: Gemma Stafford
Ingredients
Oats
  • 2 cups (16 fl oz/480 ml) whole milk
  • 2 cups (16 fl oz/480 ml) water
  • 1 cup (6 oz/170 g) Irish steel-cut oats
  • a pinch salt (1/16 of a teaspoon)
Toppings
Instructions

  1. In a medium heavy bottomed saucepan, combine the milk, water, oats and salt.

  2. Place on a lid and bring to a simmer over medium-low heat.

  3. Lower the heat to low and cook, stirring frequently and gently, until thickened and the oats are tender, about 55-60 minutes.

  4. Divide into bowls and serve immediately, with a drizzle of cream and a sprinkle of brown sugar on top.
  5. Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of milk or water and microwave briefly or warm over the stove.
Recipe Notes
  • Cook gently: These oats take a long time to cook, but higher heat won’t speed things up. After bringing the oats to a simmer, keep the heat low to avoid evaporating too much liquid and scorching the bottom of the pot.
  • Be sure to give a gentle stir frequently, so the oats on the bottom won’t stick to the pan.
  • To make this oatmeal dairy-free, you can use only water instead of milk, or use your preferred non-dairy milk.
  • Cook a batch of Creamy Irish Oats and divide into individual containers for easy meal prep for busy mornings.
  • Salt tip: I don’t often use a vague measurement like "pinch," but you only need a smidge of salt here to enhance flavor.