The steel cut oat breakfast porridge is a great breakfast recipe for when you have a full active day ahead of you.   

Recipe adapted from goop, Seamus Mullen

Makes about 4 servings


  • 1 tsp extra virgin olive oil
  • 1 tsp unsalted butter
  • 1 small onion, finely diced
  • 1 garlic clove, minced
  • 8 ounces mixed fresh mushrooms (optional – I like to use button, shiitake, baby portobello and sometimes substitute mushrooms for other vegetables.)
  • 1 teaspoon white wine vinegar
  • 2 cups Irish steel-cut oats
  • 4 cups water of vegetable stock
  • ½ cup finely grated parmesan cheese
  • coarse sea salt and freshly ground black pepper
  • 4 poached eggs
  • 2 tablespoons coarsely chopped fresh flat-leaf parsley
  • Sriracha or hot sauce (optional)
Hot Chocolate Beverage Ingredients
  1. Heat the oil and butter in a 2 quart heavy saucepan over medium heat.

  2. Add the onion, garlic, and mushrooms and cook, stirring often, until the onion and garlic are translucent, about 2 minutes. Add the vinegar and cook, stirring and scraping, until the mushrooms (if you are using them) are moist and there’s a little liquid in the bottom of the pot, 2 to 3 minutes.

  3. Toss in the oats, then a ladleful of water or vegetable stock, and stir. As the oats absorb the liquid, continuously add a bit more just as you would to make a risotto, stirring the whole time. All of the liquid should have been added and the oats fully cooked through after about 30 minutes.

  4. Add the cheese and gently fold until thoroughly incorporated. Season to taste with salt and pepper. Divide among 4 serving dishes and top with the eggs, parsley, and hot sauce.


Yvonne Dwyer OPL Master Naturalist and OPL Content Contributor

Recipe compliments of OPL Master Naturalist and Home Chef Yvonne Dwyer

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