Best Spiced Irish Oatmeal Diabetic Friendly Recipes

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BRULEED IRISH OATMEAL



Bruleed Irish Oatmeal image

This is a great dish to serve overnight guests during the holidays. You just have to remember to dry the brown sugar the night before. Even those who swear they don't like oatmeal will probably like this. I'm one of those myself. Don't try to substitute for the steel-cut oats in this recipe, and the dried fruit chips add a lot to the finished dish. The original recipe is attributed to Katy Sparks of Quilty's restaurant, New York.

Provided by sugarpea

Categories     Breakfast

Time 50m

Yield 2-3 serving(s)

Number Of Ingredients 8

2 -3 tablespoons packed light brown sugar
1 1/2 cups milk
1 3/4 cups water
3/4 cup any steel cut oats (Irish or Scottish)
1/8 teaspoon salt
dried apple
dried pear half, chips
maple syrup

Steps:

  • Spread brown sugar out on a baking sheet and set aside overnight; force through a sieve or grind in spice grinder; set aside.
  • Bring milk and water to a boil; stir in oatmeal and salt; cook over medium heat for 15 minutes, stirring often; continue to stir occasionally, reduce heat and simmer 25 minutes or until oats are desired firmness and most of the liquid has been absorbed.
  • Spoon oatmeal into serving bowls; sprinkle with dried brown sugar and using a mini torch, melt the sugar until it forms a golden crust.
  • Alternatively, pour the oatmeal into a casserole dish and use the broiler to melt the sugar, about 2 minutes.
  • Garnish with apple and pear chips and maple syrup.

Nutrition Facts : Calories 397.1, Fat 10.7, SaturatedFat 4.9, Cholesterol 25.6, Sodium 246.3, Carbohydrate 60.8, Fiber 6.2, Sugar 13.4, Protein 15.9

SPICED IRISH OATMEAL WITH CREAM AND CRUNCHY SUGAR



Spiced Irish Oatmeal With Cream and Crunchy Sugar image

A shower of heavy cream and plenty of caramelized Demerara sugar may make these Irish oats seem more like dessert than something you'd serve first thing in the morning, but that's all the more reason to bake them up for a special occasion breakfast or brunch. Cardamom and cinnamon give them an especially earthy, perfumed aroma, and toasting the oats in butter before baking them lends nuttiness and depth. They're also extremely easy, and you can assemble the dish the night before, then bake them in the morning. Just add about 10 minutes to the baking time if you're starting them cold from the fridge.

Provided by Melissa Clark

Categories     breakfast, brunch, grains and rice, main course

Time 1h30m

Yield 8 servings

Number Of Ingredients 9

6 tablespoons unsalted butter, plus more for greasing the pan
2 cups steel-cut oats
1 teaspoon ground cardamom
1 teaspoon ground cinnamon
6 1/2 cups boiling water
1/2 cup heavy cream, plus more for serving
1/2 teaspoon kosher salt
1/2 cup Demerara sugar, plus more for serving
Flaky sea salt, for serving

Steps:

  • Heat oven to 350 degrees. Butter a 2-quart shallow gratin or baking dish.
  • Cut 2 tablespoons butter into small cubes, and put them in the refrigerator until needed.
  • In a large skillet, melt remaining 4 tablespoons butter. Add the oats and sauté until they smell nutty and toasted, 2 to 4 minutes. Stir in the cardamom and cinnamon, and sauté for another minute, until fragrant. Scrape oats into the buttered baking pan and stir in the boiling water, cream and salt.
  • Bake oats for 40 minutes, then give them a stir. Sprinkle sugar all over the oats, and scatter reserved cubed butter on top. Continue to bake for 15 to 20 minutes longer, until the top is glazed and bubbling.
  • Sprinkle oatmeal with flaky sea salt, if you like. Serve oats with more cream and sugar on the side.

IRISH OATMEAL



Irish Oatmeal image

This is an adaptation of a recipe from The Historic Strater Hotel in Durango, CO. They use real Irish oats or steel cut oats but I can never find them so I use regular rolled oats. If anyone out there is lucky enough to find them, they do take longer to cook.

Provided by ratherbeswimmin

Categories     Breakfast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

2 cups water
1/4 teaspoon salt
4 tablespoons butter
2 cups rolled oats
1/3 cup light corn syrup
1/4 cup brandy
1 cup raisins
8 tablespoons cream
4 tablespoons light brown sugar
1 cup fresh fruit (blueberries, raspberries, blackberries)

Steps:

  • In a saucepan, heat corn syrup and brandy over medium heat; bring to a simmer.
  • Add raisins and simmer 3 to 5 minutes.
  • Set aside to cool (I prepare the raisin-brandy sauce ahead of time, like the night before, to let the raisins soak up the brandy).
  • In a saucepan, add water and salt; bring to a boil.
  • Add butter and oats.
  • Lower heat and simmer until oats are tender, about 6 to 10 minutes.
  • Place 2 tablespoons of cream and 1 tablespoon of brown sugar, and 1 tablespoon of drained raisins in 4 bowls.
  • Add steaming cooked oats and top with fresh berries.
  • Each person stirs their bowl to enjoy the hidden surprise waiting underneath.

Nutrition Facts : Calories 626.7, Fat 23.6, SaturatedFat 13.6, Cholesterol 63.8, Sodium 268.4, Carbohydrate 92, Fiber 5.3, Sugar 43, Protein 8.4

IRISH STEEL CUT OATMEAL



Irish Steel Cut Oatmeal image

Now here's a breakfast that's healthy, low fat and sodium and cholestrol free. It's also a great source of fibre which does a body GOOD or should I say GREAT! Good Health to you ALL!

Provided by Rita1652

Categories     Breakfast

Time 37m

Yield 4 serving(s)

Number Of Ingredients 7

4 cups of briskly boiling water
1 cup steel cut oats
1/4 teaspoon cinnamon
milk (optional)
honey or brown sugar
1 tablespoon nuts
1/2 banana, sliced

Steps:

  • Pour the cinnamon and oats into boiling water until and stir until it begins to thicken.
  • Lower the heat until it begins to simmer and cook for 30 minutes, stirring occasionally.
  • It's important not to overcook the oats so that you get a nice nutty flavour.
  • Add the remaining ingredients and enjoy!

Nutrition Facts : Calories 177.4, Fat 3.8, SaturatedFat 0.6, Sodium 21.8, Carbohydrate 29.9, Fiber 4.8, Sugar 1.9, Protein 7.1

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