Serves 8
250 min
Slow-Cooker Irish Oatmeal
Recipe GLPR6f07f52fd28eb6
Creamy, nourishing steel-cut oatmeal made in the slow cooker with butter-toasted oats. This traditional Irish breakfast is cooked on low heat for hours until tender and thickened, then allowed to rest briefly before serving. The result is a comforting, naturally sweet porridge perfect for starting your day.
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Ingredients
2 tablespoons unsalted butter
2 cups steel-cut oats
8 cups water
1 teaspoon salt
Directions
Heat the butter in a 12-inch skillet over medium heat until it melts and begins to bubble. Add the steel-cut oats to the pan, stirring frequently with a wooden spoon or spatula. Continue toasting for about 2 minutes, until the oats become golden brown and release a nutty, fragrant aroma. This toasting step brings out the rich flavor of the oats.
Carefully transfer the toasted oats from the skillet into your slow cooker.
Pour the water into the slow cooker and add the salt. Stir well to combine all ingredients evenly.
Cover the slow cooker and cook on the low setting for 4 to 5 hours, or on the high setting for 3 to 4 hours. The oatmeal is done when the oats are completely softened and the mixture has thickened to a creamy consistency.
Once cooking is complete, stir the oatmeal thoroughly to recombine any separated liquid with the oats.
Turn off the slow cooker. Cover and allow the oatmeal to rest undisturbed for 10 minutes. This resting period allows the oatmeal to finish thickening and the flavors to meld.
Ladle the oatmeal into serving bowls and enjoy warm. Leftover oatmeal may be refrigerated in an airtight container for up to 4 days. To reheat, warm gently in the microwave or in a saucepan over medium-low heat, stirring frequently and adding hot water a little at a time to reach your desired consistency.
