Mrs Fitzgibbons’s Overnight Parritch
Surprisingly, given my Scots heritage, I didn't grow up eating a lot of oatmeal for breakfast. I did learn to love it later in life for a quick, warm breakfast in the winter. This recipe calls for steel cut oats, which are my favorite, but take a long time to cook the traditional way. They have more chew than the usual American rolled oats, and much more than the quick cooking oats that are in a packet.More Recent Videos
