Name: Ina Garten Overnight Irish Oatmeal
Prep time: 10 min
Cook time: 2 min
Total time: 10 h 12 min
Ingredients: 1½ cups / 240g steel-cut oats (such as McCann’s); 6 cups / 1.4 liters water; 2 tsp kosher salt; Chopped salted nuts (almonds, cashews) – optional; Dried cranberries or raisins – optional; Whole milk, for serving; Butter, brown sugar, and/or maple syrup, for serving

Ina Garten’s Overnight Irish Oatmeal is made with steel-cut oats, water, kosher salt, and optional toppings like chopped nuts and dried cranberries. This easy Overnight Irish Oatmeal recipe creates a hearty breakfast that takes about 12 hours and 12 minutes to prepare and can serve up to 6 people.

This Overnight Irish Oatmeal Recipe Is From Go-To Dinner Cookbook by Ina Garten.

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Ingredients Needed:

1½ cups / 240g steel-cut oats (such as McCann’s)
6 cups / 1.4 liters water
2 tsp kosher salt
Chopped salted nuts (almonds, cashews) – optional
Dried cranberries or raisins – optional
Whole milk, for serving
Butter, brown sugar, and/or maple syrup, for serving

How To Make Overnight Irish Oatmeal:

Prepare the oatmeal: In a large saucepan, stir the oats and salt into 6 cups (1.4 liters) of water. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 2 minutes.
Set aside and chill: Cover the pan, leave it at room temperature for 2 hours, then refrigerate overnight.
Reheat the next day: Place the oatmeal back on the stove and simmer for a few minutes until hot. Add extra water if it’s too thick.
Serve and top: Spoon the oatmeal into bowls. Add your preferred toppings like chopped nuts, dried cranberries, or raisins. Serve hot with whole milk, butter, brown sugar, or maple syrup.

Recipe Tips

Choose the right oats: Make sure to use steel-cut oats, not rolled or quick oats. Steel-cut oats give the dish the perfect chewy texture.
Salt is key: Don’t forget to add salt when cooking the oats. It enhances the flavor and prevents the oatmeal from tasting bland.
Let it soak: The overnight soak is what makes the oats creamy. Skipping this step will affect the texture and make the oats harder to reheat.
Reheat with care: When reheating, do it slowly and add a splash of water if the oatmeal becomes too thick. Stir frequently to avoid sticking.
Customize thoughtfully: Be creative with toppings, but balance sweet and savory. For example, pairing nuts with dried fruits adds both crunch and sweetness.

How To Store & Reheat Leftovers

Refrigerate: Store leftovers overnight irish oatmeal in an airtight container in the refrigerator for up to 1 week.
Freeze: Place leftovers overnight irish oatmeal in freezer-safe containers. You can freeze it for up to 3 months. To thaw, move the oatmeal to the fridge overnight before reheating.
Reheating: Reheat leftovers overnight irish oatmeal in the microwave for 1-2 minutes with a splash of water or milk, in the oven at 180°C (350°F) for 10 minutes, or on the stove with a splash of water or milk, stirring until hot.

Nutrition Facts

Serving Size: 1 cup

Calories: 150
Total Fat: 3g
Saturated Fat: 0.5g
Cholesterol: 0mg
Sodium: 10mg
Potassium: 150mg
Total Carbohydrate: 27g
Dietary Fiber: 4g
Sugars: 0g
Protein: 5g

Try More Ina Garten Recipes:

Ina Garten Overnight Irish Oatmeal

Author: Rihab Cooking Method:Baking Cuisine:American Courses:Breakfast Recipe Keys: O Overnight Irish Oatmeal

Difficulty:BeginnerPrep time: 10 minutesCook time: 2 minutesRest time:10 hours Total time:10 hours 12 minutesServings:6 servingsCalories:150 kcal Best Season:Suitable throughout the year

Description

Ingredients

1½ cups / 240g steel-cut oats (such as McCann’s)
6 cups / 1.4 liters water
2 tsp kosher salt
Chopped salted nuts (almonds, cashews) – optional
Dried cranberries or raisins – optional
Whole milk, for serving
Butter, brown sugar, and/or maple syrup, for serving

Instructions

Prepare the oatmeal: In a large saucepan, stir the oats and salt into 6 cups (1.4 liters) of water. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 2 minutes.
Set aside and chill: Cover the pan, leave it at room temperature for 2 hours, then refrigerate overnight.
Reheat the next day: Place the oatmeal back on the stove and simmer for a few minutes until hot. Add extra water if it’s too thick.
Serve and top: Spoon the oatmeal into bowls. Add your preferred toppings like chopped nuts, dried cranberries, or raisins. Serve hot with whole milk, butter, brown sugar, or maple syrup.

Notes

Choose the right oats: Make sure to use steel-cut oats, not rolled or quick oats. Steel-cut oats give the dish the perfect chewy texture.
Salt is key: Don’t forget to add salt when cooking the oats. It enhances the flavor and prevents the oatmeal from tasting bland.
Let it soak: The overnight soak is what makes the oats creamy. Skipping this step will affect the texture and make the oats harder to reheat.
Let it soak: The overnight soak is what makes the oats creamy. Skipping this step will affect the texture and make the oats harder to reheat.
Reheat with care: When reheating, do it slowly and add a splash of water if the oatmeal becomes too thick. Stir frequently to avoid sticking.
Customize thoughtfully: Be creative with toppings, but balance sweet and savory. For example, pairing nuts with dried fruits adds both crunch and sweetness.

Keywords:Ina Garten Overnight Irish Oatmeal