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R18 – Oats for grown ups!

TUESDAY 6 MAY 2014 09H30 - Breakfast

On cold winters mornings what could be better than a warm bowl of indulgent porridge and if this is to be a really indulgent treat you need to pull out all the stops, the best honey, double cream, whiskey and nougat make these oats the type of porridge that you will dream about in long boring meetings on cold winters mornings.  The addition of whiskey makes this something better suited to grownups, but for a kids treat you could skip these alcoholic finishes.  The super creamy oats, have a nice smokey finish from the addition of a good single malt whiskey like Talisker, the plump whiskey drunk raisins, melty gooey chunks of nutty nougat, crunchy sweet muesli  sprinkle and icey cold melting mascarpone make this a true classic!


R18 Oats
Serves 4 
– 1 ½ cups oats
– 1 cup full cream milk
– 1 cup cream
– 1 cup water
– pinch of salt
– 80mls whiskey
– 40gms raisins

– 60gms butter
– 1 tbsp honey
– 1 tbsp brown sugar
– 150gms good quality muesli

– 100gms finely chopped honey almond nougat
– 100gms mascarpone

Start by adding your raisins to the whiskey for a good soak.   Use a good quality muesli with lots of nuts, it takes time to make this but it is worth it for their crunch nutty finish.  In a small pan, melt the butter, sugar and honey before adding the muesli pieces, stir to coat and allow to begin to brown, tip into a plate to cool and then break into smaller pieces.  In a heavy based saucepan add your oats, milk, water, cream and the salt and bring to the boil.  Cook the oats according to the instructions.  Once the oats are almost ready add the whiskey and raisins and allow these to cook till the oats are ready.  Switch the oats off and stir in the nougat chunks, before allowing it to stand for a few minutes.  Then divide the oats between four bowls.  Now top each bowl with a dollop of mascarpone and a sprinkle of the crunchy topping


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