We enjoyed the hearty texture of steel-cut oats, which are often called Irish oats. To make this recipe with regular rolled oats, reduce the water to 4 cups, and simmer 4 minutes or until desired consistency.
6 cups water
2 cups steel-cut oats (such as McCann's)
2/3 cup dried Bing or other sweet cherries, coarsely chopped
1/4 teaspoon salt
5 tablespoons brown sugar, divided
1/4 cup chopped hazelnuts, toasted and divided
1/4 teaspoon ground cinnamon
2 tablespoons toasted hazelnut oil
How to Make It
Combine the first 4 ingredients in a medium saucepan; bring to a boil. Reduce heat, and simmer 20 minutes or until desired consistency, stirring occasionally. Remove from heat. Stir in 3 tablespoons sugar, 1 tablespoon nuts, and cinnamon. Place 1 cup oatmeal in each of 6 bowls; sprinkle each serving with 1 teaspoon sugar. Top each serving with 1 1/2 teaspoon nuts; drizzle with 1 teaspoon oil.
Don't care for dried cherries or hazelnuts and have never been a fan of cooked oatmeal -- huh? But this recipe tempted me. I used rolled oats instead of steel, dried cranberries instead of cherries and slivered almonds instead of hazelnuts. Omitted the oil altogether. It turned out great! I'm now a believer in cooked oatmeal and will be looking for other recipes to add to this one, which I will definitely make again. Certainly a warm and hearty breakfast.