Irish Breakfast Porridge

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Irish Breakfast Porridge

star rating (2) rate this recipe »
Published prior to 2008

Irish porridge is to everyday oatmeal as a cup of Starbucks is to watery, flavorless "office coffee": no comparison! If you've never tried ultra-creamy, nubbly Irish porridge, you're in for a treat.

1 cup (5 3/4 ounces) steel-cut oats
4 cups (32 ounces) water
1/2 teaspoon salt
butter, maple syrup, cream, fruit, or your toppings of choice

Combine the oats and water in a large, heavy-bottom saucepan, or in a slow cooker. Bring to a simmer and cook, stirring, until thick and creamy: about 30 minutes in a pan, or several hours in a slow cooker. Stir in the salt. Top with butter and your favorite sweetener; fruit; and to take it over the top, cream. Yield: 4 servings.

Reviews

1
  • star rating 05/24/2012
  • buffybix from KAF Community
  • First time trying steel cut oats . I put a packet of hot chocolate mix into the porridge and it was excellent. Great product along with everything that King Arthur produces.
  • star rating 03/20/2011
  • Katherine9106 from KAF Community
  • When it comes to oatmeal, "hate" has never been a strong enough word for my feelings toward it. It's something I've always wanted to like, but couldn't get past the texture. The steel cut oatmeal is so much better. Not only palatable, but actually decent. For someone who loves regular, quick oatmeal, I'm sure this would be 5+ stars.
1