This morning the woman who lives down the hall from me was standing in her doorway wearing nothing but an apron. That fact has nothing to do with this recipe, but I just had to share it.
Anyway, moving on…
I know that St. Patrick’s Day is over, but that doesn’t mean that we have to stop making Irish-themed food!
This was a recipe that was inspired by The Oatmeal Artist. While I’m sure Lauren’s recipe is perfect, I decided to experiment with a few changes. Since I was craving a soft, moist, bread-like breakfast I thought I’d add in something extra. The only problem was I couldn’t work out what that thing should be. Bananas wouldn’t work, and pumpkin wouldn’t be right either. Then I realized that I needed something a little more Irish… potatoes!
The potato isn’t exactly “hidden” in the recipe – you’ll know it’s there, but being a potato, it doesn’t have a strong taste. Most importantly, it adds the softness and moistness that I was looking for. Hooray!
This is one of those recipes that’s semi-sweet or semi-savory, which personally I find very exciting. The oatmeal itself is quite savory, but then the raisins add bursts of sweetness – so I suppose the point is, don’t leave out the raisins! They’re just so important. They’re crucial. They’re critical. They’re imperative. Ok, I’m running out of synonyms now.
- 1 small or medium-sized potato, peeled and quartered*
- Cold water
- Two pinches of salt
- ⅓ cup almond milk (or other milk)
- ½ tsp lemon juice
- ⅓ cup + 2 tablespoons rolled oats
- ¼ teaspoon baking powder
- ⅛ teaspoon baking soda
- 2 tablespoons raisins
- Add the potato to a small saucepan, and pour over enough cold water to cover the potato. Add one pinch of salt. Bring the mixture to the boil. Boil for approximately 15 minutes, or until the potato is very tender.
- Drain, reserving ¼ cup of the potato water. Return the potato and reserved water to the saucepan (heat off), and mash until relatively smooth.
- Grease a small ramekin very well. Preheat the oven to 350°F (180°C).
- In a bowl, combine the milk and lemon juice, and let it sit for 5 minutes.
- In a coffee grinder or blender, grind the 2 tablespoons of rolled oats into a flour. Set aside.
- Mix the mashed potato into the milk mixture. Add the ground oats, remaining rolled oats, baking powder, baking soda and another pinch of salt. Mix until well combined, and then stir in the raisins.
- Pour the mixture into the prepared ramekin and bake for 25 to 30 minutes, or until the top is firm (but slightly bouncy) to touch. Enjoy!
If using potato seems too unusual, skip the first two steps of the recipe. In Step 6, add in ¼ cup unsweetened applesauce.