[Photographs: Vicky Wasik]
These traditional Scottish oats are made from steel-cut (also known as pinhead or Irish) oats, cooked in lightly salted water until creamy but still flowing, and topping with little more than butter and maybe a sprinkling of good sea salt. It’s a hearty and, many say, healthy way to start your day. For something a bit richer and sweeter, try our creamy Irish-style oatmeal with brown sugar.
Why It Works
- Optionally toasting the oats deepens their flavor.
- An optional overnight soak speeds up cooking the next day.
- Gentle, frequent stirring releases just enough starch to thicken the oatmeal without making it stodgy.
- 1 cup (6 1/3 ounces; 180g) steel-cut oats (also sold as pinhead or Irish oats; see note), such as Bob’s Red Mill
- 3 cups (700ml) cold water, plus more if needed
- Kosher or sea salt
- Unsalted butter or cream, for serving (optional)
- Flaky sea salt, for sprinkling (optional)
If you prefer a deeper, more complex flavor, dry-toast the oats in the cooking pot over high eat, stirring and tossing constantly, until lightly roasted and fragrant, then remove from heat and proceed with below.
If making overnight oats, combine oats and water in a medium saucepan or 3-quart saucier and let stand, covered, overnight. If not making overnight oats, combine oats and water in the saucepan and proceed with cooking immediately.
Bring oats and water to a simmer over medium-high heat, seasoning lightly with a pinch of salt. Reduce heat to maintain a gentle simmer and cook uncovered, stirring frequently but slowly, until porridge is well thickened but still flows slightly, about 5 minutes for overnight oats and 20 minutes for un-soaked oats.
If oats are still too firm to your taste, stir in additional water 1/4 cup (60ml) at a time, and continue cooking, until desired texture of oats is reached.
Scoop porridge into warmed bowls and top with a pat of butter and/or a splash of cream. Sprinkle flaky salt on top, if desired. Serve.
Source: Read Full Article