Considering the freezing temperatures and snowy conditions that seem to be everywhere this month — literally, from Kansas City to Killarney — it’s no wonder that January is known as “National Oatmeal Month” in tribute to the heart-warming, stick-to-the-ribs comfort food that’s so welcome in winter. Grown in ancient China as long ago as 7000 B.C., oats were first used by the Greeks for porridge, and it was the Romans who not only introduced oats to other countries in Western Europe but also gave them and other cultivated crops the name “cereal,” in honor of Ceres, the Roman goddess of agriculture. A long-standing favorite food in Ireland, the cultivation of oats is particularly suited to its climatic conditions (fertile soil, temperate climate, abundant rainfall, and (lately) even snow), and porridge has been a staple of the Irish from prehistoric times until today. The hearty grain is also packed with dietary fiber, protein, vitamins, and minerals, providing a steady release of energy that keeps you full and satisfied. Other health benefits come from the fiber content in oats that helps support a healthy digestive system and lower cholesterol levels. I’ve been sold on oats for years now and use them in hearty breakfast dishes and luscious desserts like these.
GRANOLA
Makes 5 cups
Rolled oats are a key ingredient in granola, a crunchy breakfast food made with dried fruits and nuts. It’s delicious sprinkled over fresh fruit and topped with natural yogurt.
2 cups Irish oatmeal, such as Flahavan’s or McCann’s brand
1 1/4 cups shredded sweetened coconut
1/3 cup pine nuts
1/3 cup sliced almonds
1/3 cup sunflower seeds
1/3 cup sesame seeds
1/3 cup flax seeds
1/3 cup (packed) light brown sugar
1/3 cup apple juice or pear nectar
1/3 cup honey
1/3 cup raisins
1/3 cup sweetened dried cranberries
1. Preheat the oven to 300°F. Place oats on a large, rimmed baking sheet. Bake, stirring once or twice, for 20 to 25 minutes, or until oats are lightly toasted. Transfer to a large bowl.
2. In a bowl, combine coconut, pine nuts, almonds, sunflower seeds, flax seeds, and sesame seeds.
3. In another bowl, whisk together the brown sugar, apple juice or pear nectar, and honey. Combine the nuts mixture, toasted oats, and liquid mixture; toss to coat evenly.
4. Spray the baking sheet with nonstick cooking spray. Spread the granola mixture out onto pan. Bake, stirring once or twice, for 15 to 20 minutes or until lightly browned.
5. Stir in raisins and cranberrie; let cool completely. Store in an airtight tin for up to 1 month.
BIRCHERMüESLI
Serves 4
More than 100 years ago, Dr. Bircher-Benner, a pioneer nutritionist, invented an "apple diet dish" that has become one of Switzerland’s best-loved breakfast foods. His recipe, which combined oatmeal, condensed milk, hazelnuts, and grated apples, quickly became popular with health-conscious adults, and over the years, other fruits, nuts, seeds, honey, and yogurt have been added to what many simply call “overnight oatmeal.” You’ll find this creamy dish on many Irish breakfast buffets and will want to mix up a batch to have for breakfast at home.
1/4 cup each lemon juice and water
1 large apple, peeled and cored
1/2 cup oatmeal
1/2 cup light cream or half and half
3/4 cup yogurt
3 tablespoons honey, plus additional for serving
Fresh fruit and nuts, for serving, optional
1. In a medium bowl, combine lemon juice and water. Grate apple into lemon mixture to prevent discoloring.
2. In another medium bowl, combine oatmeal, cream or half and half, yogurt, and honey. Drain apple; stir into oatmeal mixture. Cover and refrigerate for 1 hour or overnight.
3. To serve, spoon into bowls and drizzle with additional honey and top with and fresh fruit and nuts, if desired.
MIXED BERRY CRUMBLE BARS
Makes 24 bars
Home cooks love a good tray bake, not only for teatime but also for school lunches and picnics. This one has a tasty bottom crust thanks to oats and ground almonds, a lovely filling thanks to fresh berries, and a crunchy topping featuring coconut and more almonds.
2 cups flour
1 1/2 cups rolled oats
1/2 cup (packed) light brown sugar
1/2 cup ground almonds
1 teaspoon baking powder
8 ounces unsalted butter, melted
4 cups mixed berries
2 tablespoons lemon juice
1/2 cup granulated sugar
2 tablespoons cornstarch
1/2 flaked almonds
1/2 cup shredded coconut
1. Preheat the oven to 350°F. Line a 9 x 13-inch pan with parchment paper; coat paper with no-stick cooking spray.
2. In a large bowl, combine flour, oats, brown sugar, ground almonds, and baking powder; stir in butter until blended. Press half of mixture evenly onto bottom of prepared pan.
3. In a large bowl, toss berries with lemon juice. Sprinkle with sugar and cornstarch; toss again until well coated. Spread berries evenly over bottom crust. Stir almonds and coconut into remaining half of crumble mixture; sprinkle over berries.
4. Bake for 50 to 55 minutes, or until the filling is bubbling and crumble is browned. Let cool on wire rack for 20 minutes. Refrigerate for 1 hour before cutting into 6 rows by 4 rows.
GUINNESS OATMEAL CAKE WITH NUT TOPPING
Serves 10 to 12
The origin of this cake is mysterious at best, but it possibly originated as an oatmeal pudding. The crunchy coconut-pecan-toffee topping adds an element of surprise and a modern touch to an otherwise traditional cake. Serve the cake with a scoop of vanilla ice cream, if you wish.
For the cake
1 cup quick-cooking (not instant) Irish oatmeal, such as Flahavan’s or McCann’s brand
1 cup boiling water
1/2 cup Guinness
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
4 ounces butter, at room temperature
1 cup (packed) dark brown sugar
1 cup granulated sugar
2 large eggs
1. Preheat the oven to 350°F. Coat a 9-inch springform pan with nonstick baking spray with flour.
2. In a medium bowl, combine oatmeal, water, and Guinness; let stand for 20 minutes. In another medium bowl, sift together flour, baking soda, cinnamon and salt; set aside.
3. In the bowl of a stand mixer fitted with a paddle attachment (or with a hand mixer), beat butter and sugars on medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Fold in flour mixture; stir in oatmeal mixture. Transfer batter to prepared pan.
4. Bake for 30 to 35 minutes, or until a skewer inserted into center comes out clean.
Remove from oven; let cool on a wire rack (leave cake in pan).
For the topping
3 ounces butter
1/2 cup (packed) light brown sugar
1/4 cup heavy (whipping) cream
1 cup chopped pecans
1/2 cup shredded coconut
1. In a medium saucepan over medium heat, combine butter, brown sugar, and cream. Bring slowly to a boil; cook for 2 to 3 minutes, or until thickened. Stir in pecans and coconut until blended; spread over top of cake.
2. Preheat broiler. Put cake on a rack 4 inches from heat source and broil for 2 to 3 minutes, or until topping is browned and bubbling. Remove from heat and let cool for 1 to 2 hours, or until topping is set. To serve, release sides of pan; cut cake into slices.
Margaret Johnson’s “Recipes” page now includes “Ireland Hopping: Adventures in Food, Drink, and Travel.” For further details on her work, including how to order her cookbooks, visit irishcook.com.
