Irish Oatmeal

Makes 4 servings (serving a crowd?)

2 oz (about 1/3 cup) slivered almonds
¼ teaspoon salt
4 cups water
2 cups (8 oz) old-fashioned oats
3¾ oz raisins (that is, a quarter of a 15 oz box)
1-2 oz dried apricots, chopped
4 teaspoons cinnamon sugar
4 teaspoons brown sugar
something less than ¼ cup of cream

Special equipment

a frying pan


Toast the almonds in an ungreased frying pan over medium high heat until brown. In a heavy saucepot, bring the salted water to a boil; add oats, raisins, almonds, apricots, and cinnamon sugar. Cook until thickened, about 5 minutes. Let it cool uncovered for a few minutes, and then into each serving bowl, blop a heavy ladleful, surround with cream, and top with a teaspoonful of brown sugar in the center. Serve forth.


A traditional recipe? Perhaps. We saw the name for the dish in a modern recipe and couldn't resist creating our own version.

Needless to say, don't purchase ready-made cinnamon sugar; just mix white sugar and ground cinnamon to your preferred darkness.


Are you kidding? Any sort of dried fruit, even such otherworldly extravagancies as pineapples or mangos, can be added. Fresh berries perhaps. Slice bananas on top. Or apples. Make oatmeal tasty again.

First served: Samhain 1993
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Last modified: © March 2015