Creamy Irish Oats in a double boiler

I just love something warm and creamy for breakfast. Lately, one of my favorite breakfasts is Irish oats also called steel-cut oats or oat groats. The secret is to presoak the oats the night before. It does require a bit of thinking ahead, but totally worth it.

Before I learned about presoaking in Nourishing Traditions by Sally Fallon, Irish oats took too long to cook for a weekday breakfast.  But using the presoak method and a double-boiler makes them practical for a weekday breakfast.

The night before in the top of the double boiler place:
1 cup oats
2 cups water
2 Tablespoons whey (or lemon juice)

oats, water, and whey in top of double boiler

Oats ready to soak overnight.

In the morning add 1 1/2 cups of water and 1/2 teaspoon of salt to the soaked oats and bring to a boil. Then place mixture over the bottom of the double boiler (which is filled with boiling water). Stir in a few raisins, if you like, then  cover to cook. Since it is cooking over boiling water you don’t have to stir or worry about it sticking or burning on the bottom.

Oats cooking on double boiler

Oats on the double boiler, ready to cover and cook.

At this point I leave the kitchen to shower and dress. By the time I am finished dressing, the Irish oats are ready. For a super treat, serve with maple syrup and plain whole milk yogurt. What a fabulous breakfast! Yum Ranch!!

Note: The presoaking not only saves cooking time, but makes the oats more digestible.

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4 Responses to Creamy Irish Oats in a double boiler

  1. Melinda Baker says:

    Remember we had some when you were visiting. Mine are always crunchy since I guess I don’t cook them long enough. I will start some oats tonight for breakfast in the AM and try it your way.

  2. Melinda Baker says:

    Could you post your orange salad dressing. I never wrote down that recipe and I can’t seem to find the video posting.

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