Baked Irish Porridge

03 Jan 2012

Happy New Year! You might have noticed a few wee changes here….what better time for new beginnings than the first week of the year, right?

In the spirit of fresh new starts, I’ve decided to make a small change to the title of this blog and from this day forward she will now be emblazoned: “farmette” {at I Married An Irish Farmer}. The farmer and I gave it some thought and came to the conclusion that it was time for a change…and in his words “We all know you married an Irish farmer now….isn’t that old news?” He’s right.

So, here’s the new news…

1. I have basically (umm, finally) settled into my role as ‘chief farmette’ here at the farm.


2. The little weekly column that I write is entitled “Tales of A Modern Farmette” and @ModernFarmette is also my handle on the ‘ould Twitterbox, so now everything will be all nice and tidy.  We likey nice-y and tidy.


3. The word “farmette” makes me smile. Nuff said.

For now, the web address will stay the same so you don’t have to remember a new one, eventually it will move to a new address and I will make sure that process is seamless.

I have also added two new pages on the right hand side:  “Settling In” and “Traditional Skills”. Both quick links to past blog posts with “Settling In” being a sort of pre-food round up of funny posts about adapting to my new life in the countryside, and “Traditional Skills”, a place for all those time-honoured skills that I have learned over the past 2 years, such as butter and cheese making, apple pressing, jam, bread, and honeybee posts. I will be adding new material to both pages as time goes on.

Roight. Enough with the housekeeping, swiftly moving on…

I had planned on starting off the year with theeee most wickedly decadent cake + pudding post, inspired by one too many viewings of Sofia Coppola’s Marie Antoinette over the holiday break, but decided to go with a healthier start…for a week or so anyway.

Baked porridge oats for brekky is one of the little farmer’s firm favourites. He loves it with brown sugar + massive amounts of cinnamon and Grandad’s honey. This morning we used Highbank Orchard Syrup, a boiled down apple syrup in place of the honey. Let’s just say it went over better than a new Phineas and Ferb episode. I discovered this gorgeous new product at Savour Kilkenny in October, and we will definitely keep a stock of it in the larder from here on out as it is perfect in porridge on a cold winter’s morning.

My {Quick and Easy} Baked Irish Porridge Oats


1 cup of Irish porridge oats (We love Kilbeggan Organic* best, now also available in the USA at Dean & Deluca in store and online)

2 cups of water or milk + 2-3 tablespoons milk

1 tsp boiled apple syrup or 2 tsp of honey

1-3 tsp cinnamon

2 tbsp brown sugar


Bring the porridge oats and water or milk to a boil in a saucepan. Turn down heat and let simmer for 3-4 minutes stirring constantly. Remove from heat. Mix in a few tablespoons of milk, a teaspoon of Highbank Orchard Syrup (or any boiled apple syrup) and cinnamon to taste. Pour into an ovenproof ceramic baking dish, sprinkle top with 2 tbsp of brown sugar and place into 425f/210c oven* for 20 minutes or until brown sugar has bubbled and hardened on top slightly. Serve immediately.

*alternatively, if you have an oven with an overhead grill place under at 200c for 10-15 minutes

*Since posting, I rec’d an email that Kilbeggan Oats are now available in Stateside at Dean & DeLuca!

You can also use the coarser steel cut oats; just soak them in water overnight beforehand so they get nice and soft when cooked/baked in the morning.

Cheers to a wonderful 2012! If you have a spare moment, would love to hear your thoughts on “farmette” and other changes to the blog…you can leave a reply below.

Slan Abhaile,

Imen x

Photo and styling by Imen McDonnell 2012

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36 Responses to “Baked Irish Porridge”

  1. In a way, it’s kind of like bribing garden invaders (whether they’re deer, rabbits or insects)
    with something yummy instead of what you’re trying to grow for yourself.
    One of the largest permaculture communities in the US, Earthhaven Ecovillage, is located in the nearby town of Black Mountain.
    The birds are singing, and no traffic can yet be heard.

  2. Karen Brophy says:

    Hi, a dear friend recently had surgery for esophagus cancer. Needs to eat soft foods and he is from Ireland. Read your recipe for Junket and it sounds perfect but what else can I flavor it with. Also your smokey oats chocolate recipe sounds wonderful but afraid the oats would be too hard. Any suggestions for a soft substitution. I’ve made your brown bread and it came out wonderful. Will make that for him for sure! Thanks for your help. Karen

    • imen says:

      Hi Karen, sorry to hear about your friend, hope he is on the mend. My mother in law used to give Grandma something called “Goody” which was bread in milk with sugar, it was a treat for her and for those with illness in the countryside of days passed. Also, baked fish with bones removed and a white onion sauce was lovely. Not sure if those would suit, but thought I’d pass it along. Love & Light, Imen x

  3. Valeria says:

    wow I am going to try this recipe, too! I am an oatmeal-addict and my favorite is steel-cut oatmeal, so I’ll follow your note and go with that –overnight soaking it is! Are Irish oats similar to steel-cut or pinned oats or are they more like Scottish Porridge Oats? I am Italian and still learning all the different kind of oats, since it is not part of my heritage cooking repertoire 🙂

  4. […] DayImen McDonnell’s story can be found here. You may be familiar with her recipe for Baked Irish Porridge which is featured with Kilbeggan Irish Porridge. Please check out {farmette} to read more stories […]

  5. Elizabeth says:

    This looks so comforting…I may make some for a friend who’s very ill (and a batch for myself, too!).

  6. Maddy says:

    I am having a ball reading your blog and website – well done! I always have poridge for brekky – Flahavans Organic Porridge Oats (Supervalu), made with half a cup of oats to a cup and a half of skimmed milk; brought to the boil and simmered for two mins; put into my breakfast bowl with Wheatgerm sprinkled on top; sunflower seeds; grapes and honey yum yum!

  7. […] Imen’s post on changing the name of her blog to match with her column and her twitter username got me thinking.  She is known as ‘Modern Farmette’.  Is the correct term ‘farmerette’ or ‘farmette’ I wondered, especially as I am calling myself a farmerette. Does it matter? Are they seen as one and the same thing? […]

  8. Lorna - says:

    From one farmette to another 🙂 Is Farmette a more popular term in America I wonder as I call myself a farmerette. Just checked them on google keywords out of curiousity and farmette has much higher searches. Interesting isn’t it – the coining of words.

  9. David Smith says:

    I saw from your fb link that the Kilbeggan Oats are a Megabytes Award winner. Might have to request that you “import” a package of them with you the next time you visit Manitowoc/TR!

  10. Marika says:

    Porridge is a favourite brekky here, and baking it seems like a perfectly beautiful idea–will definitely give this a go soon. I very much like the Farmette moniker! And it makes perfect sense to tie the site name in more tightly with the paper column and the Twitter handle. The site feels fresh and clean, as always–my absolute favourite aesthetic. I understand your reticence to change domains–I’ve been working on rebranding also, and ’tis scary indeed! You have a firm sense of identity here so I’m not worried 😉

  11. Brenda says:

    Hi Imen,
    I have always loved your fresh design here and ‘farmette’ as a new name is very cute. When I saw it I instantly thought of your cow-girl story. This porridge sounds great. I was just thinking that we needed a return to porridge for breakfast, it had been neglected for a while. No better way than with a lovely new way to present it. Looks delicious.
    P.S. we love Phineas and Ferb too.

    • imen says:

      Brenda, glad we aren’t the only ones with a love for P&F! Thanks for your feedback…the porridge is divine, I hope you try it =) Thanks again xx

  12. Krista says:

    I love the changes, Imen! Things are clean, clear and perfect. 🙂 Love this oh-so-cozy porridge idea. Now if the heat would lift a little, I’d tuck into this most happily. 🙂

    • imen says:

      Thank you so much Krista….you never know. I loved your newsletter…thinking about what you can do for fun for very little…..we do that a lot here =) As always, love what you are doing. Happy New Year to you xx

  13. Jessica says:

    I love your new “Settling In” page. I’ll be up reading it all night!

  14. Kit Mitchell says:

    The porridge looks so, so yummy. Will be making that in the morning.
    You even make blog housekeeping updates so enjoyable to read!
    Like the “farmette”.. very nice….

    • imen says:

      Thank you Kit! You are such a sweety. I need to get over to your site and do some shopping! Is there any way you could ship some Beekman cheese to me?!!

  15. Móna Wise says:

    Love it all Imen. The porridge, the ‘farmette’ and that syrup sounds so so good! Hope you are enjoying the brand new year. xx

    • imen says:

      Thanks Móna! I greatly value your feedback! Happy New Year too, hopefully we will meet in 2012! =) xx

  16. Nenaghgal says:

    Imen – Happy New Year to you. I love that Syrup too – have been using it a lot over the Christmas – even drizzeled it over my turkey on Christmas Day! Always, good to make some changes to blogs- I gave mine a new design and then it will go through further changes……later in the year. And working on new angles for stories too.
    Hope to see you soon.
    All the best, Lisa

    • imen says:

      Hi Lisa! Looks like it will be 2012 before we meet. Things have been hectic. I must have a look at your new design. Happy New Year darling! xx

  17. I like the word farmette too. It’s good you try to clear your branding. Maybe it would be good to get some domain with farmette or modern farmette to keep everything tidy.
    Anyway Happy New Year!

    • imen says:

      Thanks Magda…I have a domain reserved at the moment…just want to wait to change it all…a little scary! Thanks for your kind words…xx

  18. Niamh says:

    Happy New Year, Imen! Lovely, I love baked porridge, I love that crust. Must check out this syrup.


  19. Tina Lewis says:

    Hello from Pensacola, Florida and Happy New Year!
    Steel cut oats with maple syrup, walnuts and raisins was my 1st meal of the new year. It was so yummy! Is there a diff. b/t steel cut oats and Irish porridge oats? Love your blog : )

    • imen says:

      Hi Tina, thanks! The steel cut are pinhead style, a coarser version..not porridge oat flakes. Often, in the USA you will see “Irish Steel Cut Oats” they are coarse and nicer when soaked for a bit before cooking in my opinion.

  20. English Mum says:

    Well, well – I’ve never thought of baking porridge. But seeing I’m on a health kick (see aforementioned levering) I’m going to give this a go! Thanks. Oh and I love ‘farmette’ too x

    • imen says:

      We’re on the same page so….this levering has got to end! Thanks so much for the farmette love…it’s a bit scary making a change! Happy New Year! xx

  21. Ooh, looks delicious! I have never had baked porridge before (and being Scottish, I have eaten a LOT of the stuff!) but that sounds lovely. Must try. We started our day with the old fashioned kind this morning … I must say, I still buy Scots oats, can’t find anything I prefer in N. Ireland yet, so I will keep an eye out for the Kilbeggan ones and give those a go for sure. Happy New Year! LOVE the new name 😉

    • imen says:

      Abigail, it’s so easy and really tastes a load better, go for it! Thanks so much for your feedback on Farmette, thrilled that you like it too! xx

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