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Spiced Irish Oatmeal With Cream and Crunchy Sugar

Spiced Irish Oatmeal with Cream and Crunchy Sugar Delight

A cozy twist on oatmeal featuring spiced steel-cut oats topped with cream and a crunchy Demerara sugar finish.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: Irish
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

For the Oats
  • 4 tablespoons Unsalted Butter For greasing and toasting the oats
  • 1 cup Steel-Cut Oats Hearty base of the dish
  • 1 teaspoon Ground Cardamom Aromatic floral flavor
  • 1 teaspoon Ground Cinnamon Essential warming spice
  • 4 cups Boiling Water For proper cooking of oats
  • 1 cup Heavy Cream Can be replaced with non-dairy alternative
  • 1 teaspoon Kosher Salt Enhances flavor
  • 2 tablespoons Demerara Sugar Crunchy topping option
For Serving
  • 1 teaspoon Flaky Sea Salt Finishing touch
  • Fresh Fruits Berries or bananas for serving
  • Cream or Yogurt Optional for serving

Equipment

  • Medium skillet
  • 2-quart baking dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 2-quart baking dish with unsalted butter.
  2. Melt 4 tablespoons of unsalted butter in a medium skillet over medium heat. Add the steel-cut oats and toast for 2-4 minutes, stirring occasionally until golden brown.
  3. Stir in ground cardamom and cinnamon, sautéing for an additional minute to release the spices’ essential oils.
  4. Transfer the toasted oats to the baking dish. Mix in 4 cups of boiling water, 1 cup of heavy cream, and 1 teaspoon of kosher salt.
  5. Bake the mixture in the preheated oven for 40 minutes, stirring halfway through.
  6. Sprinkle Demerara sugar over the top and add small cubes of reserved butter before returning to the oven.
  7. Bake for an additional 15-20 minutes, or until the top is golden and bubbling.
  8. Let cool slightly before serving. Optionally sprinkle flaky sea salt and add fresh fruits or cream.

Notes

Leftover baked oatmeal can be stored in the fridge for up to 3 days and can be frozen for longer storage.