Irish oats, sometimes called thick oats or steel-cut oats, take close to half an hour to cook on the stovetop, so baking them takes no longer and leaves your hands free from stirring over the stove. And besides the convenience, there’s no need to worry about burning the oatmeal at the end.
The result for Oven Apple Oats is a very creamy and fluffy oatmeal that is lighter than bread pudding, but somewhat reminiscent of it. Made with milk (a longstanding Celtic tradition), this sweet combination of apples, maple syrup, and currants is one of The Hungry Wife’s favorite oatmeals.
Oven Apple Oats Recipe
3 ½ cups 2% or whole milk
1 cup Irish oats*
2 teaspoons pure maple syrup
½ teaspoon freshly grated nutmeg
1 to 1 ½ cups peeled and diced apples
2/3 cup currants or raisins, or less to taste
½ teaspoon salt
* Also called thick oats or steel cut oats. Super markets often carry McCann’s Irish Oats in decorative round tins, but your local natural foods store or health store may have steel cut oats in bulk at a less hefty price.
Preheat the oven to 375°
In a saucepan, heat the milk on medium heat until very hot but not quite boiling; stir occasionally to prevent scorching. Stir in the oats, maple syrup, nutmeg, and diced apples and continue to cook for several minutes, just until the mixture returns to a boil. Remove from the heat, add the currants or raisins and the salt, and mix well.
Spoon the oatmeal mixture into a 1 ½ -quart casserole dish, cover, and bake for 25 to 30 minutes until all of the liquid is absorbed and the oatmeal is creamy. The oatmeal “casserole” will puff up slightly when finished.
Stir well just before dishing it up, and eat while piping hot.
Makes 4 servings
Per 10.5-ounce serving: 338 calories, 13.5 g protein, 6.4 g fat, 59.9 g carbohydrates, 2.9 g saturated fatty acids, 14.9 mg cholesterol, 402.2 mg sodium, 6.5 g dietary fiber
Moosewood Restaurant New Classics, Copyright 2001, Moosewood, Inc., Clarkson Potter, Publishers