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a bowl of Steel-Cut Oats with Whiskey Butter and a gold spoon

Steel-Cut Oats with Whiskey Butter

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  • Author: Whip & Wander
  • Prep Time: 5 minutes
  • Chill Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour
  • Yield: 2 servings 1x
  • Category: Breakfast & Brunch
  • Method: Stovetop
  • Cuisine: Irish

Description

Steel-Cut Oats with Whiskey Butter is an Irish-inspired brunch dish perfect for cozy weekends when your hot cereal would benefit from just a wee tipple of whiskey warmth. Steel-cut Irish oats are toasted in orange-zest speckled whiskey compound butter until golden and fragrant, then cooked down in water and milk spiced with cinnamon and nutmeg until creamy and soft (with just a little bite). I love to dress my bowls of steel-cut oats with brown sugar, a sprinkle of cracked hazelnuts, and an additional pat of whiskey compound butter.


Ingredients

Scale

For the whiskey compound butter:

For the steel-cut oats:

  • 1 tbsp whiskey compound butter, plus more to top as desired
  • 160 g (1 cup) steel-cut Irish oats (pinhead oats)
  • 24 oz (3 cups) water
  • 8 oz (1 cup) whole milk
  • a big pinch of Kosher salt
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • Optional toppings: additional whiskey compound butter, brown sugar, and chopped hazelnuts (or other nuts as preferred)

Instructions

For the whiskey compound butter:

  1. Allow butter to come to room temperature. It should be soft enough that you can easily put a deep dent in it when you push down on it with your fingertip, but not melted.
  2. In a medium bowl, whip butter with a fork until smooth and fluffy.
  3. In a smaller bowl, combine the brown sugar, whiskey, orange zest, and salt until well-blended. Add mixture to the butter and stir until well-combined.
  4. Using a spatula, transfer butter to a square of parchment paper. Shape and roll into a log with a spatula then fold the parchment paper over the top of the log and roll into a tube. Fold the ends of the parchment paper over to close then secure with kitchen twine, a rubber band, or tape. Alternatively, you may spoon the butter mixture into silicone molds for individual shapes. Refrigerate until firm.

For the steel-cut oats:

  1. In a pot over medium heat, melt 1 tbsp compound butter. Add the oats and toast, stirring frequently until lightly golden and fragrant -- They'll almost smell like popcorn. You'll want to keep a close eye on them as they can turn from golden and nutty to burnt quickly.
  2. Once the oats are nicely toasted, add the water, milk, and a big pinch of salt. Bring the mixture to a simmer, stirring frequently. Once it reaches a simmer, lower the heat to maintain a gentle simmer and add the cinnamon and nutmeg. Continue to stir frequently until the mixture has thickened and oats are tender, about 20 minutes. I prefer my oats to have a tiny bit of a bite to them, but if you prefer your oats to be more tender you can add an additional 2 oz/ 1/4 cup water or milk and continue to cook another 5-minutes or so until they reach your desired softness.
  3. Serve warm with desired toppings. I prefer a sprinkle of brown sugar, chopped hazelnuts, and an additional pat of the whiskey compound butter on top.

Notes

Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

You will have leftover whiskey compound butter remaining. Check out this post for some ideas on how to use it.


Nutrition

  • Serving Size: 1/2 of recipe (without optional toppings)
  • Calories: 407
  • Sugar: 8 g
  • Sodium: 113 mg
  • Fat: 12 g
  • Saturated Fat: 7 g
  • Carbohydrates: 66 g
  • Fiber: 8 g
  • Protein: 12 g
  • Cholesterol: 33 mg