Irish Oatmeal With Pears and Maple Recipe

Name: Irish Oatmeal With Pears and Maple
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ¼ cups steel cut oats; 1 tablespoon butter; 5 cups water; ¼ teaspoon salt; 1 tablespoon butter; 2 tablespoons sugar; 2 pears, peeled, cored and diced; 2 tablespoons currants; ½ cup shelled pecans, toasted and coarsely chopped; maple syrup

Servings: persons

1 ¼ cups steel cut oats
1 tablespoon butter
5 cups water
¼ teaspoon salt
1 tablespoon butter
2 tablespoons sugar
2 pears, peeled, cored and diced
2 tablespoons currants
½ cup shelled pecans, toasted and coarsely chopped
maple syrup

1
OATMEAL: In a saucepan over medium-high heat, toast the oats in the butter for 2 minutes.
2
Add the water and salt.
3
Bring to a boil, reduce the heat and simmer gently, uncovered, until the oatmeal thickens and is tender, 25 to 30 minutes, stirring frequently, especially toward the end.
4
PEAR AND MAPLE TOPPING:Meanwhile, in a skillet over medium-high heat, cook the butter and sugar until they begin to colour.
5
Add the pears and currants.
6
Saute until the pears are tender and coloured a light gold, about 4 minutes.
7
Serve the hot oatmeal in bowls.
8
Spoon some of the topping onto each portion.
9
Sprinkle with pecans and drizzle with maple syrup.

283

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 ¼ cups steel cut oats, 1 tablespoon butter, 5 cups water, ¼ teaspoon salt, and more.

Yes, Irish Oatmeal With Pears and Maple falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Irish Oatmeal With Pears and Maple

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