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Baked Irish Oats with Cream

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Oatmeal Steel Cut Oats

Adapted from NYT Cooking recipe contributor, Melissa Clark, this baked Irish oatmeal is a serious home run. The aroma and creamy texture are like a southern-style rice pudding. For that reason this oatmeal is almost like eating dessert for breakfast.

Your mouth will water when you pull these oats hot from the oven. Farm fresh butter, golden cream and caramelized sugar make this is a decadent breakfast or brunch treat.  The recipe calls for toasting the oats in butter before baking them. This gives them a wonderful nutty flavor and aroma. Vanilla, fresh-grated nutmeg, cardamom and cinnamon add flavor and depth making this baked oatmeal a true crowd-pleaser

Oatmeal Steel Cut Oats
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Baked Steel Cut Irish Oats with Cream

Baked Steel Cut Irish Oats with Cream
Course Breakfast, Side Dish
Keyword Baking, Cereal, Oatmeal
Total Time 1 hour 30 minutes
Servings 4

Equipment

  • 3 Quart Baking Dish

Ingredients

  • 3 1/2 Tbsp salted butter or vegan butter (I like Miyoko's and Earth Balance) plus extra for greasing baking dish
  • 3 1/4 cups boiling water
  • 1 cup steel-cut oats
  • 1/2 cup heavy cream or coconut cream for a scrumptious vegan alternative plus more for serving
  • 1/2 cup coarse Demerara sugar or brown sugar
  • 1 tsp fresh grated nutmeg
  • 1 tsp cardamom
  • 1 tsp cinnamon
  • 1/2 tsp Kosher salt

Instructions

  • Heat oven to 375 degrees. Butter a 3-quart round or square baking dish.
  • Cut 1 Tbsp butter into small cubes, and put them in the refrigerator until needed.
  • In a large skillet, melt remaining 2 1/2 Tbsp butter. Add the oats and sauté until they smell nutty and toasted, 2 to 4 minutes. Stir in the nutmeg, cardamom and cinnamon, and sauté for another minute, until fragrant. Spoon oats into the buttered baking pan and stir in the boiling water, cream and salt. The mixture will be very soupy.
  • Bake oats for 40 minutes, then give them a stir. They should still be a bit soupy. Sprinkle sugar all over the top of the oats. Toss in cubed butter pieces. Continue to bake for 15 to 20 minutes longer, until the top is glazed and bubbling.
  • Sprinkle oatmeal with toasted pecans, bananas or flaky sea salt, if you like. Serve oats with cream and sugar on the side.

Notes

I assembled these oats the night before, mixing all of the ingredients together up through step 3.
Refrigerate oat and cream mixture overnight. In the morning put baking dish of oats in 375 degree oven and bake for an extra 10 minutes than the recipe says.

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