Recipe for Irish Porridge with Berry Compote
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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.
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.
Looking for more Irish recipes? Try my Irish Baked Eggs with Spinach, Irish Soda Bread, and Dublin Coddle.
Irish Porridge with Berry Compote
Adapted from Irish Cooking Bible
Irish Porridge with Berry Compote
Ingredients
Oats:
- 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
Berry Compote:
- 3 cups mixed berries
- 3 tablespoons granulated sugar
Instructions
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.
To make the Berry Compote:
- 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.
Kristen Chidsey
Irish Oats have always been a huge favorite of mine. Love this berry topping.
Glamorous Glutton
This looks perfect for a hearty breakfast. I’ve always wondered what the difference Irish oats are from other oats. GG
Karen @ Seasonal Cravings
I am obsessed with oatmeal in all forms. It is so hearty and I love topping with sweet fruits like this. I could see myself piling this compote on just about everything!
Gloria @ Homemade & Yummy
I love the texture of steel cut oats. Yes they take a little longer to cook, but they are so good. I usually make a batch and keep it in the fridge to warm up during the week. This looks delicious, and a great way to start the day for sure.
Brandi Crawford
YUM! This looks like such a hearty breakfast.
Lauren @ Sew You Think You Can Cook
We love steal cut oats but they do take forever! Love how you’ve dressed this one up. So beautiful.