Simply Delicious: Yummy apple pie oatmeal - Wicked Local

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Laurie Higgins  |  Wicked Local

           We go through a lot of oatmeal in our house. For months this fall, I would wake up every Saturday morning to the smell of granola baking in the oven. It was such a lovely smell that I would buy a candle that was scented with it.

Then one weekend, the Kitchen Genius decided to shake things up. Instead of granola, he made a pot of oatmeal with golden raisins and a drizzle of maple syrup. It was equally delicious and probably a little bit healthier. Granola has more sugar and fat than oatmeal, so I welcomed the change.

We have been buying Bob’s Red Mill old-fashioned rolled oats, but we recently had an opportunity to try a new oat product called Flahavan’s. So far, we’ve sampled both the quick to cook Irish Steel Cut Quick to Cook Oatmeal and the regular Irish Steel Cut Oatmeal. We love both products so I did a little research about the company.

The Flahavan family mill is on the River Mahon, just outside the village of Kilmacthomas in County Waterford. The mill began running in the 1780s and was powered by a water-wheel on the River Mahon.

As the company moved into modern times, sustainability became one of their continuing values. The mill still uses water as a means of power with a water turbine that produces green energy. They also have a 500 kw wind turbine, which generates power in the winter and solar panels to generate power in the summertime.

The process of milling oats uses a substantial amount of heat and steam. To keep this process environmentally friendly, Flahavan’s uses the oat husk, which is the outer shell and by-product of the oatmeal to power the boiler that generates steam. All of the heat comes from the boiler which is solely fed with oat husks.

All of the oats are grown by small family farms within 60 miles of the mill. The attractive packaging features photos of the Irish farmer who grew the oats on the front. Another photo of the farmer with owner John Flahavan is on the back, above a nice story about the farmer.

Their website has recipes, most of which have been created by John’s wife, Mary, but the most unusual recipe was from Irish celebrity chef Neven Maguire, owner of MacNean House & Restaurant.

            It is a boozy oatmeal made by simmering one cup Quick to Cook Steel Cut Oats in one cup of whole milk for about 12 to 15 minutes. Then you drizzle the oatmeal with a tablespoon of honey, a tablespoon of Irish Mist Whiskey and some cream.

I wasn’t sure about whiskey for breakfast, but when I mentioned it to K.G., he he was all in. It was actually quite delicious once my taste buds got over the shock of the whiskey.

            The old-fashioned Irish Steel Cut Oatmeal takes about 40 minutes on top of the stove, so I decided to cook it in my Crock-Pot overnight instead. I did some research and a lot of people complained that the slow cooked oats stuck to the Crock-Pot and made kind of a mess.

Then I found a blogger who got around this problem by placing the oats in a dish that then was placed in a water bath inside the Crock-Pot.

            My first attempt proved this was a great method. I cooked the oats in whole milk and apple cider overnight with some diced up apples and cinnamon. The next morning my house smelled wonderful and I had a warm breakfast ready to eat. The only problem was something was missing. Halfway through, I realized raisins would be just the thing.

            My next attempt turned out perfect and K.G., Thommy and I all had a nice bowl of comfort for breakfast. With the coldest months of the year now upon us, this is a perfect recipe for the new year.

Apple Pie Oatmeal

Serves 6

1 cup steel cut oats (the old-fashioned kind, not quick cooking)

2 cups apple cider

2 cups whole milk

2 cups diced Honeycrisp apples

1/2 cup golden raisins

1/4 cup maple syrup

2 teaspoons pure vanilla extract

1 tablespoon ground cinnamon

1/4 teaspoon fresh grated nutmeg

1/4 teaspoon salt

1/2 cup toasted pecan pieces

Mix all ingredients in an oven safe souffle dish. Whisk to incorporate cinnamon into the liquid. Place the souffle dish inside a Crock-Pot dish. Carefully pour water into the Crock-Pot dish until it is about 1-inch from the top of the souffle dish. Cover and cook on low for 8 hours. Stir before serving. To serve, sprinkle the oats with toasted pecans and serve with desired amount of whole milk

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December 26, 2020 at 10:11PM
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Simply Delicious: Yummy apple pie oatmeal - Wicked Local

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