Irish Oatmeal

 

Aunt Kate who was born and raised in Sligo, Ireland used to say that although this recipe calls for Irish Oats, you can use regular rolled oats, but it will take a little longer to cook, so be patient. Since Aunt Kate is no longer with us, I searched and searched for Irish Steal Oats and found in my research that they are the same as instant oatmeal but cost between $20 dollars for 1 pound to over $150 for a five-gallon bucket, depending on where you buy them from. I’d rather use the instant oatmeal I grew up with or the longer-cooking oats you find at the store these days. Oh, and in my research, I contacted a friend who lives in Ireland to ask about McCann’s Irish Oats. Now mind you he used to live in the DC area for several years as part of the exchange program with the United States Army, him being a member of the SAS from the UK. Anyway, he said that the instant oatmeal we have here is pretty much the same thing as McCann’s Instant Irish Oatmeal, so that’s what I suggest you use in this recipe unless you want to spend more money and order McCann’s Irish Oatmeal from Amazon or another store online. 

Ingredients

2 cups of water

¹⁄₄ teaspoon salt

4 tablespoons of butter

2 cups Instant oats or rolled oats

1/3 cup light corn syrup

1/4  cup brandy

1 cup of raisins

8 tablespoons cream

4 tablespoons light brown sugar

1 cup fresh fruit (strawberries, blueberries, raspberries, or blackberries)

Directions

In a saucepan, heat corn syrup and brandy over medium heat; bring to a simmer.

Add raisins and simmer for 5 to 8 minutes.

Set aside to cool (I prepare the raisin-brandy sauce 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, following directions on the package

Place 2 tablespoons of cream 1 tablespoon of brown sugar, and 1 tablespoon of drained raisins in the bowls.

Then top with cooked oats and top with fresh berries.

Each person stirs their bowl to enjoy the hidden surprise waiting underneath.

Elizabeth Kilbride is a Writer and Editor with forty years of experience in writing with 12 of those years in the online content sphere. Author of 5 books and a Graduate with an Associate of Arts from Phoenix University in Business Management, then a degree. Mass Communication and Cyber Analysis from Ashford University, then on to Walden University for her master’s in criminology with emphasis on Cybercrime and Identity Theft, and is currently studying for her Ph.D. degree in Criminology. Her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. Elizabeth is also a gourmet cook, life coach, and avid artist in her spare time, proficient in watercolor, acrylic, oil, pen and ink, Gouche, and pastels. As a political operative having worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 7 blogs that range from art to life coaching, to food, to writing, Gardening, and opinion or history pieces each week. 

Irish Fare, Potpourri of Frugality. Kilbride