Randy Mayor; Melanie J. Clarke
6 servings

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.

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.

Ratings & Reviews

BlueeyedSara7's Review

May 05, 2014

mrscrazyed's Review

May 09, 2012
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.

amy987's Review

January 28, 2009
This is a great oatmeal recipe. I make it for my brother (who doesn't even like oatmeal) and he liked it! I used regular rolled oats and raisins, but other that that followed the recipe.