Oatmeal was not my favorite breakfast when I was younger. I would eat it but never really craved it. Until I had Irish oatmeal. Then things changed. We went to Ireland for our honeymoon and I fell in love with oatmeal. But not the run of the mill rolled oats. I’m talking steel cut oats. I had it every day as part of a huge breakfast. We stayed in a handful of different inns and bed and breakfasts, and they all served Irish Oatmeal – all fixed a little differently – but all delicious.
Steel cut oats have such great texture. They feel like more of a meal than regular oatmeal. I toast the oats on the stove in this recipe before I bake them. It enhances the complex flavors and adds more depth to the oats. This recipe makes a huge batch of oatmeal and is perfect for weekday breakfasts for the kids. It takes about an hour to bake, so I will make it during the day and reheat individual portions for breakfast. Just add a little milk before you heat to get the creamy texture back. My kids love this oatmeal, and it keeps them full until lunch. My kids aren’t big egg eaters, so I struggle to make something that will keep their minds on school and off their grumbling bellies. This oatmeal paired with part of a protein smoothie is a winning combination. It took them a little while to get used to the coarser texture of steel cut oats, but the baked apples and cinnamon in this have won them over. Stir in a little brown sugar or maple syrup right before you serve it, and you have the breakfast of champions.
Melt butter in skillet and add oats. Stir until lightly toasted. Put oats in a large mixing bowl and pour boiling water over. Add apples,cinnamon, brown sugar and salt and stir until combined. Add milk and stir. Pour into prepared dish and bake for 50-60 minutes or until browned and set. Stir oatmeal before serving and then add toppings as desired.
This reheats well. Just add a little milk before you reheat to prevent the oatmeal from drying out.