Baked Steel Cut Oatmeal (Irish Oatmeal)
Description
This creamy Baked Steel Cut Oatmeal is one of our favorite easy breakfast recipes. Slow-baked in the oven until thick and creamy, it's ideal to meal prep for a busy week ahead. We top ours with a mix of chopped nuts and sugar for extra texture and sweetness in each bite.
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Ingredients
- 4 tablespoons unsalted butter, divided
- 1½ cups steel cut oats
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cardamom
- ½ teaspoon kosher salt
- 3 cups whole milk, or milk of choice, warmed
- ⅓ cup chopped raw pecans or walnuts
- ¼ cup demerara or turbinado sugar
- cream, maple syrup and flaky sea salt for serving, optional
Instructions
- Heat oven to 350ºF (177ºC) with rack set in middle position. Coat a 2-quart shallow baking dish with nonstick spray.
- In a large nonstick skillet melt 2 tablespoons butter over medium heat. Add 1½ cups oats and sauté until fragrant and toasted, about 4 minutes.
- Stir in 1 teaspoon cinnamon, 1 teaspoon ginger, ½ teaspoon cardamom and ½ teaspoon salt; cook until fragrant, about 1 minute. Scrape oats into prepared baking dish; stir in 3 cups milk and 1½ cups warm water.
- Bake oatmeal for 1 hour, stirring halfway through. Stir oatmeal, and continue to bake until thick and creamy, about 20 minutes more, stirring every 5 minutes.
- Meanwhile, dice remaining 2 tablespoons butter and chill.
- Stir oatmeal, then evenly sprinkle diced butter, ⅓ cup pecans and ¼ cup sugar over top. Turn oven to broil and broil until browned, 3–5 minutes.
- Serve oatmeal with cream, maple syrup and flaky sea salt, if desired.
Equipment
Notes
All broilers are different, so keep an eye on the oatmeal as it broils. You may need more or less time than noted in the recipe. Keep the oatmeal on the middle rack for broiling, do not move it up to the top rack or you'll risk burning the sugar.
Store leftover oatmeal in an airtight container in the refrigerator for up to 4 days.
Reheat oatmeal in a 350ºF (177ºC) oven for 20 minutes, or until warmed through. Or, reheat it over medium on the stove top. Either way, you will likely need to add a splash of milk to water to loosen it up.
Make Ahead Tip: Since the cooking process is on the longer side, I like to partially cook the oatmeal a day ahead of time if I'm planning on guests. To do this, bake the Irish oatmeal for 1 hour (as directed in the recipe), then remove it from the oven and let it cool completely before covering and transferring to the refrigerator.
The morning of, add ½ cup of milk to the oats and bake in a 350ºF (177ºC) oven until bubbling, thick and creamy. Top the oatmeal with butter, sugar and nuts and broil as directed.
Nutrition
Serving: 1/6 of the recipeCalories: 217kcalCarbohydrates: 19gProtein: 6gFat: 13gSaturated Fat: 8gCholesterol: 32mgSodium: 244mgFiber: 2gSugar: 12g
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