Macroom Oatmeal


Macroom with Milk & Salt

I use Macroom Oatmeal, it is made in Walton Mills which is Ireland’s last surviving stone mill. 

It is wonderful on its own with a pinch of salt or with some fruit and honey. 

Use whatever fruit is good, ripe and in season, homemade jam in the winter is perfect.




  1. 1 teacup of water
  2. 1.5 teacups of milk
  3. A good pinch of sea salt
  4. 1/2 teacup of macroom oatmeal 




This recipe should serve two people using a standard teacup to measure.

Heat all the ingredients in a pot over a medium heat, stirring continuously. The oats will absorb the liquid very fast so be careful not to let it stick to the bottom. After about five or six minutes when the Oatmeal has softened and is at the consistency of porridge then transfer into a bowl and sprinkle with a little bit of soft brown sugar if desired. 



Macroom Oatmeal with Saturn Peaches, Pomegranate & Raw Honey




Use the same Recipe as above just using less salt. When you have transferred the oatmeal into your bowl, arrange slices of good ripe Saturn peaches in the middle, sprinkle a few pomegranate seeds over and drizzle generously with good quality raw honey. Orange blossom or wildflower varieties work great.