We Tried It: Boozy Oatmeal

Give your St. Patrick’s Day morning a kick with this spirited, belly-warming breakfast. You're in luck—we tried it first!
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As many look forward to their St. Paddy’s Day dinner of corned beef and cabbage, shepherd’s pie, or bangers and mash, no one’s really thinking about a St. Pat’s breakfast. And, as much as I love it the giant plate of eggs, beans, toast, Irish bacon, grilled tomatoes, and black and white pudding, there’s no chance I’ll be preparing a proper full Irish breakfast at home. With limited restaurant options this year and the holiday falling mid-week, it looked like my only festive option would be a dyed-green bagel from the local deli.

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But then the folks at Flahavan’s asked me if I wanted to try their boozy oatmeal recipe. Oh, boy, do I like oatmeal—especially an outside-of-the-box recipe like savory oatmeal. With the spirit thrown into the mix, I knew I'd be game to give their recipe a try. 

Luck o’ the Irish, I had all the ingredients on hand for this super-easy recipe, whose secret ingredient is whiskey. I cooked up the Flahavan’s steel-cut oats as directed, but got creative with the toppings. In addition to using the cream as a drizzle, I beat some more with a little sugar and a few drops of whiskey to create a boozy whipped cream to top half the porridge. On the other side, I added bacon and a runny fried egg. For the finishing touch, I topped the whole dish with drizzled honey and sprinkles of whiskey.

The author's version with the addition of whipped cream, bacon, and an egg. 

The author's version with the addition of whipped cream, bacon, and an egg. 

Blarney, was this good! The oatmeal was creamy and not too sweet, which is my preference (add more honey if you like your oats sweeter). The whiskey didn’t taste like it would get me in trouble later, rather, it was just enough to liven up the dish with its peaty spice. My additions of bacon and egg added saltiness and creaminess that complemented the original recipe. This dish was filling and comforting, festive and different—I wished I had made a double batch!

Despite the name, there’s not enough alcohol in this recipe to mess up your day (but remember to keep it away from the kiddos!), so you can go ahead and enjoy this belly-warmer on St. Patrick’s Day—or any cold morning of the year. And to paraphrase the old Irish blessing; may your bowl rise to meet you. Sláinte!

Flahavan’s Irish Mist Porridge

From Chef Neven Maguire, of Ireland's MacNean House & Restaurant

Serves 2

Ingredients

  • Scant 1 cup Flahavan’s Quick to Cook Irish Steel Cut Oats
  • 1 cup whole milk (plus extra if necessary)
  • 2 tbsp. honey
  • 2 tbsp. Irish whiskey such as Irish Mist
  • ½ cup cream

Method

Simmer the porridge oats and milk together in a saucepan for 8-10 minutes, until the mixture is slightly thickened, stirring constantly. It is important that the porridge has a nice, soft dropping consistency—so add a little more milk if necessary. To serve, spoon the oatmeal into two warmed bowls. Drizzle each with honey, cream, and Irish Mist.