Baked Irish Oatmeal

Published 07/14 2014 11:21AM

Updated 07/14 2014 11:31AM

Baked Irish Oatmeal with Warm Vanilla Scented Milk

1/2 cup raisins
1/2 cup dried cranberries
1/2 cup toasted almond slices
1/2 cup dried, thinly-sliced apricots
1 cup light brown sugar
30 oz McCann's "steel cut" Irish oatmeal
1/2 cup heavy cream

4 cups whole milk
1 vanilla bean split in half length-wise

2 fresh strawberries
6 whole fresh blueberries


Follow the directions for a one can preparation on the back of the oatmeal can. Cook the oatmeal until it is fully done. Next, mix all the remaining ingredients together fully in a medium-sized bowl. Add that mixture into your oatmeal and fold together until well-incorporated. Now you scoop full portions into oven-safe bowls or just spread mixture out into a cake or roasting pan. Bake at 375 degrees in a conventional oven for 7-10 minutes.

For the vanilla milk, take a 2 quart, heavy-bottomed saucepot and add the milk and vanilla bean to it. Over medium-low heat, warm the milk to a simmer and then turn the heat off. Let the vanilla bean steep into the milk for about 20 minutes at room temperature until it has cooled down to just warm. Strain the milk through a strainer and reserve. 

Garnish your individual "oven safe" bowls with the two types of berries and pour the milk over each portion as desired. This recipe yields 10-12 portions. Enjoy!

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