Serves 1–2
1 teacup of water
1½ teacups of milk
a good pinch of sea salt
1½ teacup of Macroom Oatmeal
soft brown sugar (optional)
- 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. - 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 IT YOURS:
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.
