Stone-ground Irish Oatmeal Porridge
stone-milled Irish oats
Yogurt, milk, or heavy cream
Muscavado sugar, jam, dried fruit, or poached fruit
Toasted pumpkin seeds, sunflower seeds, or sesame seeds
At Ballymaloe House, Restaurant, and Cooking School in East Cork, Ireland, oatmeal is made the old-fashioned way every morning for breakfast. They use Macroom Irish Oatmeal, which is stone-ground and more fully flavored than quick oats and is available through Zingerman’s here in the United States.
- In a small pot, bring 2 cups of water to a boil, add salt, and turn down to a simmer. Sprinkle the oats slowly into the water while whisking, into fully incorporated. Cook for 20-30 minutes, until the oats have absorbed the water and are soft, occasionally whisking and adding more water as needed.
- Serve immediately with toppings, such as yogurt, milk, or heavy cream for more richness, brown sugar or jam or poached fruit for sweetness, and toasted pumpkin, sunflower, or sesame seeds for crunch.
Mari Uyehara is a food and travel writer based in Brooklyn. She was previously a senior editor at Saveur, the food & drink editor at Time Out New York, and the food editor of Martha Stewart Living Radio.