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Overnight Irish Oatmeal

Source of Recipe

From "Go-To Dinners: A Barefoot Contessa Cookbook" by Ina Garten


Recipe Introduction

"People always ask me what my ultimate comfort food is, expecting me to say something like mac and cheese or a burger and fries. But truthfully, when I'm cranky or tired, nothing makes me feel better than a delicious bowl of oatmeal—any time of the day. This salty and sweet version that you make ahead and reheat is crunchy and delicious."

List of Ingredients

â—¦ 1 ½ cups steel-cut oats, such as McCann's
â—¦ Kosher salt
â—¦ Chopped salted nuts, such as almonds and cashews
â—¦ Dried cranberries or raisins
â—¦ Whole milk, for serving
â—¦ Butter, brown sugar, and/or maple syrup, for serving


Recipe

Put 6 cups of water in a large saucepan and stir in the oats and 2 teaspoons salt. Bring to a boil over medium-high heat, lower the heat to simmer, and cook for exactly 2 minutes. Cover the pan and set aside at room temperature for 2 hours, then refrigerate overnight.

The next day, reheat the oatmeal and simmer uncovered for a few minutes, until hot. It should be creamy but still have some texture. (Add a little extra water if it's too thick.) Spoon the oatmeal into bowls and sprinkle with the nuts and cranberries. Serve hot with milk, butter, brown sugar, and/or maple syrup.

Serves 6






• The oatmeal can stay in the fridge for up to a week. You can reheat one bowl at a time in the microwave, adding water, if necessary.

• Be creative with the addition of fruits and nuts to make it different each time.