Start the day on a great note with this Irish Porridge topped with a warm mixed berry compote. The porridge comes together easily, but it does take a bit of time on the stove. Steel-cut oats are simmered in water and cinnamon until tender, about 40 minutes. Heavy cream and milk are mixed in for that creamy texture and brown sugar adds a warming sweetness. Serve immediately with the berries.
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I used 3 cups of frozen mixed berries to make the compote. If you use frozen, they may need a little extra time simmering to cook all the way through. The larger strawberries in particular took the longest. If you use fresh and the mixture is too dry, add about a tablespoon of water.
Steel-cut oats (sometimes labelled Irish Oats, Pinhead Oats, or Coarse Oats) are created by cutting the groat into pieces instead of rolling it flat. They generally take longer to cook than instant or rolled oats, have a chewier texture, and are lower on the glycemic index. They can be found in the oats section of many larger supermarkets and are also available on Amazon: 28 ounce tin (I have seen this at a lower price in stores) and 4 24 ounce packages.
Irish Porridge with Berry Compote
Adapted from Irish Cooking Bible
4 cups water
1/2 teaspoon salt
1 cup steel-cut oats
1/2 teaspoon ground cinnamon
3 tablespoons milk
3 tablespoons heavy cream
1/4 cup packed light brown sugar
3 cups mixed berries
3 tablespoons granulated sugar
To make the porridge: In a medium saucepan, bring 4 cups of water to a boil Add the salt and stir in the oats and cinnamon. Reduce heat to a simmer over medium low heat and cook undisturbed until the oats are tender and water has been absorbed, about 40 minutes.
While the oats are simmering, place the mixed berries in another saucepan with the 3 tablespoons granulated sugar over medium heat. Cook, stirring occasionally, until the berries are tender, 8-9 minutes (a little longer for frozen).
Remove the oats from heat and stir in the milk, heavy cream, and brown sugar. Divide among serving bowls and top with the warm berry compote. Serve immediately.