At any given time, there may be upwards of three different varieties of oats in my kitchen cabinet. For baking, I’ve got my traditional rolled oats. When I’ve got time on my hands, I pull out the steel cut oats and treat myself to a bowl sweetened with just a tad of maple syrup. And then there are the typical days, where I want a warm, filling breakfast that’s ready in five minutes. It’s on these days that I rely on my McCann’s Quick Cooking Rolled Irish Oats.
I was never a fan of quick cooking oats. To me they lack texture and flavor. Then, a few year’s ago I tried out McCann’s version hoping they would be redolent of my beloved traditional Irish steel cut oatmeal. I was pleasantly surprised by their chewy texture and full-bodied flavor.
Here, I’ve upped the ante by cooking these oats in coconut water, which imparts a delicate sweetness. The addition of cardamom compliments the earthy, salty grain well. And dried apricots or a diced banana–your pick–make this a somewhat tropical breakfast affair, one that’s ready in under five minutes.
- 1/2 cup of McCann's Quick Cooking Irish Oatmeal
- 1/8 teaspoon salt
- 1/8 teaspoon of freshly ground cardamom*
- 1 teaspoon erythritol or 3/4 teaspoon of sugar or 3/4 teaspoon maple syrup
- 3/4 cup coconut water
- 1/4 cup plain, unsweetened almond milk
- 3-4 dried apricots, chopped OR 1 very small banana, diced into bite size chunks
- Combine all ingredients in a deep microwaveable bowl. Microwave on high for about 2 minutes. Let stand one minute.
- If your cardamom is not freshly ground, you'll need to increase the amount to between 1/4 to 1/2 teaspoon, as stored cardamom loses flavor quickly. The longer it's been on the shelf the more you'll need to use.
- If you've got time on your hands, you could make this with steel cut oats on the stove top. To do so, reduce the amount of oats to 1/4 cup and add in the fruit during the last 7 minutes of cooking.