I don't know how Irish this is, but it's how I prepare steel-cut oats for oatmeal. Using the sourdough starter makes it ferment slightly and pick up a more complex flavour.
IngredientsFor 4 servings
- 1 L water
- 200 g steel-cut oats
- 5 g (3/4 tsp) salt
- 1 tsp sourdough starter (optional)
- Combine all ingredients in a 2-L pot. Cover and let sit overnight.
- To cook, bring to a boil, then cook 5 minutes while stirring.
- Reduce heat to minimum, cover, and cook 60 minutes, stirring occasionally.
- Stir together and serve.