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Feeling your oats, the Irish way

Fine Cooking Issue 91
Photo: Scott Phillips
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If you’ve never tasted Irish oats, Lori Longbotham’s Creamy Coconut Oatmeal recipe is a delicious way to give them a try. Also known as steel-cut oats, Irish oats are made from whole oat groats that are cut with steel blades into two or three pieces. They have a nutty flavor and a pleasantly chewy texture not found in rolled or instant oats.

Because of their density, Irish oats require about 30 minutes of simmering and frequent stirring. (Rolled oats cook more quickly because they have already been steamed and rolled to a thinner form.) The coconut oatmeal recipe features a couple of tricks that build on the standard simmering method. First, toasting the oats in the oven enhances their natural nuttiness. You also have the option of soaking the oats in their cooking liquid overnight. Soaking cuts their stovetop cooking time by half and allows you a few extra Z’s before you indulge in this comforting breakfast.

To store Irish oats, seal in an airtight container and keep in a cool, dry place for up to six months or freeze for up to one year.


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