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.
Reader Rave ~
“I LOVE this! A few years ago while visiting Northern Ireland, we stayed at a hotel which offered Bushmills’ Irish Whiskey splashed over the morning oatmeal. The Bushmills’ Irish whiskey even had a special pourer.” ~ Teri
My recipes are slightly adapted from Irish Country Cooking.
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Overnight Steel Cut Oats with Whiskey Butter
Ingredients
- 3 1/2 cups water
- 1/2 tsp salt
- 1 cup steel cut oats
Instructions
- 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.
Nutrition
notes:
- 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.
Thanks for pinning this Overnight Steel Cut Oats with Whiskey Butter!
The oats and the whiskey butter are both excellent! Thanks for the recipes. These are certainly keepers.’
Thanks Andrea, it’s quite an amazing combo, huh?
Sue
My husband loves this Whiskey butter on his steel cut oats – perfect before Golf!
I used 1/3 cup BROWN sugar, 1/4 cup of butter and kept the Whiskey (single Malt) and Vanilla the same portion.
Serving 4 people – 1 tablespoon pp – not too much, not too little
Thank you for sharing – love your blog
Thanks for letting me know Nicola ~ this butter is unusual and I’m sure a lot of people are put off from trying it ~ what a lovely way to kick off 18 holes 🙂
I LOVE this! A few years ago while visiting Northern Ireland, we stayed at a hotel which offered Bushmills’ Irish Whiskey splashed over the morning oatmeal. The Bushmills’ Irish whiskey even had a special pourer.
Wow, what a great way to wake up!
Hi Sue,
This recipe sounds Lovely! Can’t wait to try it. Just one question, when you say to take off the
heat and set aside, do I put it in the fridge or just leave on stovetop?
Thank you!
Di McGahey
Great question — you just leave it on the stove, at room temperature.
Thank you for your speedy reply. Looking forward to making this. Yum!
forget irish coffee, irish oats is more my style. this sounds incredible!
I’ll take one of both 🙂
Could I use brandy instead of whisky?
Go for it!!
Instead of whiskey butter, I use medical marijuana, I think cana-butter would be a great option.
I noticed the whiskey butter was the first photo and knew there had to be a good reason! Wow, I’ve got to try this! This is the most interesting recipe I came across this week.
Tried it this morning! It was really different (my husband described it as bitty ! How eloquent!!) but we both really enjoyed it. I didn’t have the cream as I’m dairy intolerant, and I had to guess the sugar, but it was really tasty. Thanks.
You could use a bit of almond or coconut milk to make it creamier, Julia. I’m so glad you liked it, it’s going to be a regular here.
As if the overnight steel cut oats weren’t CRAZY/AWESOME enough…..WHISKEY BUTTER. I can’t even.