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Steel Cut Oatmeal with Irish Whiskey, Honey, and Cream

Steel Cut Oatmeal with Irish Whiskey, Honey, and Cream

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To really get in the St. Patrick's Day spirit this year, start your day off right with a a bowl of steel-cut oats made with Irish whiskey. It's a great way to kick off St. Patrick's Day — or to fight a nasty hangover the morning after. Watch the video here.


Flahavan’s has been milling authentic and delicious oats for 225 years. These nutty and delicious steel cut oats are packed with protein, fiber and are an integral part of any Irish breakfast.


  • 3¾ Cups of milk
  • 1 Cup steel cut oats, preferably Flahavans Irish Quick to Cook Steel Cut Oatmeal
  • Drizzle of honey
  • 1 tablespoon cream
  • 1 tablespoon Irish Whiskey, such as Irish Mist Liqueur

Cranachan – Whiskey Cream with Raspberries and Toasted Oats

Or at least that’s what I hear they say over in the Highlands. I always feel my Scottish roots more strongly while watching Outlander. Kind of like everyone feeling their Irish roots more strongly on St. Patty’s Day. Must be something about the gorgeous Scottish Highlands, the political intrigue of the Jacobite uprising, and . . . um . . . Jaime looking all rugged in his kilt and rocking the insanely hot scottish accent. Yea. Definitely how gorgeous those Scottish Highlands are.

From the time I was little, I remember my Uncle Steve, cousins, and my little brother donning their kilts for a family wedding. (I was thrilled when my Uncle Steve donned it once again for my own wedding.) Shortbread was a Christmas-time staple, I’ve worn the Celtic knot necklace my mother gave me since I was a teenager, and I know every verse for “The Scotsman.” (Spoiler: That is not actually a Scottish song.) Aka… my family is proud of our Scottish heritage, but I am not an authentic Scot.

Cranachan – aka Whiskey, Honey’d Cream with Raspberries & Toasted Oats

This cranachan recipe, however? Out of the Mackay clan vaults, which I was ecstatic to see, has some traditional Scottish desserts. The cranachan recipe below has one twist on the original–the mascarpone. When I was researching the origins of cranachan, I read that the recipe was originally made with crowdie–a type of farmstead cheese.

The Mackay recipe had replaced this entirely with whipped cream. (Though I imagine the cream used back then was much closer to a double cream than the heavy cream we have state-side.) Because crowdie would have had a thicker, richer element to it, I decided to mix a little bit of mascarpone into my cranachan.

David and I tried both straight-up whipped cream and the recipe you see below. We found the addition of mascarpone to be far superior. The cream is weighed down a bit and has more substance. And somehow, the mascarpone enhances the whiskey flavor without the need to add any more whiskey.

Never fear, non-drinkers! If you’re not a whiskey fan or you’re feeding dessert to the kidlets, just swap the whiskey for some vanilla extract. Still fantastic.

17 Steel-Cut Oat Recipes That Will Make Anyone A Morning Person

Breakfast is the most challenging of meals. Between checking e-mail, getting ready for the day and shooing kids out the door for school, this early-morning meal is usually the first thing to fall by the wayside.

But it's true what they say: It's the

of the day, so your health, happiness and productivity depend on it.

Finding the time is tough, we know, but these steel-cut oats recipes are so worth it. Steel-cut oats are less processed than rolled or quick oats and they have a low glycemic index, so they're guaranteed to fill you up. Plus, their versatility means breakfast is never boring. You can mix in some cinnamon or top your bowl with baked fruit and a drizzle of almond butter. The possibilities are endlessly delicious. (And we like to make a big batch ahead of time to pack up in mason jars and grab on the go.)

Here are 17 steel-cut oat recipes that will make you weirdly excited to wake up.

If you prefer a deeper, more complex flavor, dry-toast the oats in the cooking pot over high eat, stirring and tossing constantly, until lightly roasted and fragrant, then remove from heat and proceed with below.

If making overnight oats, combine oats and water/milk in a medium saucepan or 3-quart saucier and let stand, covered, overnight (if using milk, let the oats soak in the refrigerator overnight). If not making overnight oats, combine oats and water/milk in the saucepan and proceed with cooking immediately.

Bring oats and water/milk to a simmer over medium-high heat, seasoning lightly with a pinch of salt. Reduce heat to maintain a gentle simmer and cook uncovered, stirring frequently but slowly, until porridge is well thickened but still flows slightly, about 5 minutes for overnight oats and 20 minutes for un-soaked oats.

If oats are still too firm to your taste, stir in additional water 1/4 cup (60ml) at a time, and continue cooking, until desired texture of oats is reached.

Scoop porridge into warmed bowls and top with a pat of butter and/or a splash of cream. Sprinkle brown sugar on top. Serve.

Farls is a popular breakfast item similar to pancakes. The difference is the batter has potatoes!

These spud-tacular pancakes are already rich and savory, but are made even better because they are pan-fried in bacon grease! Talk about decadent, am I right?

You can serve farls as is or top them generously with parmesan cheese. Either way, it&rsquos a great way to start the day.

A family tradition…try a flummery!

Once upon a time, we left our McCann’s ® oatmeal to cool, and it cooled to the point where it was semi-solid, almost like a pudding. It was all “fixed up” just how we like it – with trail mix (try that!), a little 1% milk and some brown sugar. But it was cold. It was also incredibly delicious! The texture of the cooled oatmeal was spectacular. This oatmeal delight has been enjoyed this way for hundreds of years in the British Isles – widely known by the (Welsh) name “flummery,” among others. Whatever you want to call it, it’s a fabulous way to eat oatmeal not only for breakfast – but you can make servings up and refrigerate them for a snack any time you want something that’s filling, really tasty and actually GOOD for you.

If you’re looking for some great ways to serve McCann’s ® Steel Cut Irish Oatmeal, here are a few quick and easy suggestions for your morning (or noon or evening!) bowl:

The Oregon Trail A good trail mix, with a nice mixture of fruit and nuts, can be a terrific addition to a steaming hot bowl of McCann’s ® .

Eastern Delight Add on yogurt, honey and toasted pine nuts.

Tropical Vermont Banana and fresh Vermont maple syrup.

Southern Comfort Molasses and warm, poached dried fruits.

Georgia on My Mind Sliced fresh peaches or nectarines softened in fresh OJ.

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A few suggestions:
- toast the oats in a medium over on a rimmed baking sheet, just until the aroma starts filling the room. You don't want to actually brown them.
- shortly before serving, while it's still piping hot, stir in a raw egg and allow it to cook in the residual heat. This makes a tasty sauce. Top with pats of butter and have some bacon on the side.
- for the adults, stir in a shot of Irish Cream or Scotch whisky. Add some honey, too.
- add some finely diced dried fruit such as apples, raisins, pear, etc., as it's cooking. Cinnamon goes well with the fruit.


Steel cut oats are rich in protein and fiber, improving fullness and helping to provide the macronutrient building blocks of a healthy diet.

They are also an excellent source of:

Nutrients per Serving

A ¼ cup serving of steel cut oats (the amount typically found in a single serving) contains:

  • Calories: 150
  • Protein: 5 grams
  • Fat: 2.5 grams
  • Carbohydrates: 27 grams
  • Fiber: 4 grams
  • Sugar: 1 gram

Portion Sizes

Steel cut oats are low in fat and high in protein, fiber, and other nutrients. They also have a low glycemic index. However, steel cut oats are a carbohydrate-rich food. People on low carbohydrate diets may wish to limit the amount of oats that they eat. Moderating your portions and keeping your servings to a quarter cup or less will help keep you from consuming too many calories.

Why this method works

Heating the water to a boiling quick starts the cooking process for the oats and as the liquid gradually cools, it&rsquos absorbed into the Irish oatmeal slowly, plumping the steel cut kernels to capacity, but not over-cooking. This simple method yields the best oatmeal, period. Toothsome, not glue-y, the perfect consistency. Other methods will have you adding cold milk or water to the oats in a jar with your favorite mix-ins and refrigerating overnight. This doesn&rsquot produce the same mouth-feel &mdash and frankly, the idea of eating COLD oatmeal is kinda gross. This quick stovetop oatmeal can be reheated in the microwave in 1-2 minutes for a hot, hearty bowl anytime.

English Spring Steel Cut Oats

Sunshine and the English countryside in a bowl.


  • 4 stalks rhubarb
  • 1/2 cup sugar
  • vanilla bean
  • lemon curd (homemade or store-bought)
  • heavy cream
  • 1 cup prepared steel-cut oats


  1. Preheat oven to 400°. Add rhubarb, sugar, and vanilla bean to a baking dish. Add the seeded pod also.
  2. Cover pan with foil and roast for 15-20 minutes.
  3. Ladle oats into bowl. Top with rhubarb, a spoonful of lemon curd, and pour cream over.
Nutrition Information:

All information and tools presented and written within this site are intended for informational purposes only.

Watch the video: Honey Oatmeal Bread and Irish Coffee (June 2022).