Authentic Irish Overnight Steel Cut Oats with Whiskey Butter ~ this whole grain porridge is the perfect fall and winter breakfast or brunch dish…serve it to overnight guests and they may never leave!
This is officially my new favorite way to do oatmeal. There’s no crock pot to worry about, no mess, no nothing but a little minimal prep before you go to bed, and then a quick re-heat when you wake up.
The oats soak over night, while you sleep, and become perfectly tender by morning. You can spend your energy topping it off with a little brown sugar, some cream, and yes, Whiskey Butter! The method is pure genius, and the flavors are pure heaven.
No big deal. Whiskey butter is just the best thing I’ve tasted in years. Slather it on pancakes, waffles, biscuits, cornbread, too.
I honestly don’t know what I’m more excited about, the butter or the oats. Good thing they go together so well so I don’t have to choose. And I’m so happy to have this recipe ready to go as the mornings start to get chilly. I have always loved oatmeal, but rarely feel up to the whole production of getting out the pot, measuring everything, and standing over the stove in my pjs. This method changes everything…who wouldn’t kill to wake up to this? It’s healthy, hearty, and truly unbelievably delicious. I wish you could reach right in and grab a spoonful.
If you’re going to eat oats, Irish, or steel cut, are the best choice. They’re relatively un-processed and full of protein, fiber, and vitamins. They have a nutty flavor and a chewy texture, compared to more bland instant or rolled oats. The problem is, they take quite a bit longer to cook, and they certainly aren’t a convenience food. Until now :)
This recipe is a fantastic way to serve house guests — or your own family — a warm, bed & breakfast style breakfast with little effort. Please let me know if you try this, I’m dying to know what you think!
If you love Irish recipes, also try my IRISH OATMEAL SODA BREAD ~ the texture is amazing, and the oats give this classic recipe more flavor and a more tender texture. To go with it? My TRADITIONAL IRISH LEEK AND POTATO SOUP, of course.
My recipes are slightly adapted from Irish Country Cooking.
- 3 1/2 cups water
- 1/2 tsp salt
- 1 cup steel cut oats
- 1 stick, 1/2 cup, unsalted butter
- 1/2 cup sugar
- 1 ounce Irish whiskey
- 1/2 tsp vanilla bean paste (or the seeds of 1/2 a vanilla bean, or 1/2 tsp vanilla extract)
- Bring the water to a boil in a saucepan. Add the salt, and take off the heat.
- Stir in the oats, and blend well. Cover and set aside for 6 hours, or overnight.
- In the morning, reheat the oatmeal with some cream or milk if you like. Stir until hot and thick.
- Serve with extra milk or cream, some brown sugar, and a pat of whiskey butter.
- To make the whiskey butter cream the butter and sugar until fluffy. Beat in the whiskey and vanilla until everything is smoothly combined.
- Spoon the butter into a crock or cup and refrigerate until firm.
- The butter will be quite soft when you finish making it, but it will firm up nicely as it gets cold in the fridge. I spooned it into a small bowl. You can freeze it, too. Just wrap well in a double layer of plastic and foil.
- If you’d like, you can make the whiskey butter without sugar. Just cream the softened butter and the whiskey, with or without the vanilla.
- If you don’t want to bother with the butter, just add a splash of whiskey to your bowl…yum.
Don’t forget to pin this Overnight Steel Cut Oats with Whiskey Butter!
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