Macroom oatmeal with milk and salt

Macroom Oatmeal Currabinny Easy Food

Serves 12

1 teacup of water

1½  teacups of milk

a good pinch of sea salt

 1½ teacup of Macroom Oatmeal

soft brown sugar (optional)

  1. Put all the ingredients except the sugar into a saucepan on a medium heat and stir continuously. The oats will absorb the liquid very fast, so be careful not to let the
    mixture stick to the bottom.
  2. After about 5 or 6 minutes, when the oatmeal has softened and is at the consistency of porridge, transfer to a bowl and sprinkle with a little bit of brown sugar if desired.


Make the recipe yours by using Saturn peaches, pomegranate and raw honey. Follow the same recipe as above, but use just a tiny pinch of sea salt. When you have transferred the oatmeal to your bowl, arrange some slices of good ripe Saturn peaches (also called doughnut peaches) in the middle, sprinkle a few pomegranate seeds over and drizzle generously with good-quality raw honey. Orange blossom or wildflower varieties work really well.

This recipe is courtesy of Currabinny Foods. For more inspiration from the Currabinny cookbook, here are two great recipes:

Check out our interview with James Kavanagh and William Murray. You can buy their cookbook here.

Currabinny cookbook Easy Food