What comes to mind when you hear the name Ina Garten, Barefoot Contessa? A flawlessly roasted chicken, a stylish Hamptons garden party, or perhaps a pantry full of high end olive oils and small batch jams? She’s the Baroness of food sophistication, no question. But here’s a small secret that’ll make you smile and feel like Ina’s your best friend in the neighbourhood: her breakfast ritual is so basic and accessible, it’s slightly surprising. Let’s get into the intimate, down to earth life of Ina’s morning oatmeal and the habits that render her so darn endearing.
1. A Decade of Oatmeal Devotion
For a decade, Ina Garten has begun each and every morning with the same unpretentious breakfast: McCann’s fast cooking Irish oatmeal accompanied by a reliable cup of coffee. Yes, the woman who instructed us on how to prepare a perfect beef bourguignon settles for this unassuming bowl, day after day. During a conversation with Bon Appétit, she laughed, “I’d never go to the trouble of cooking a huge meal just for myself fried egg and avocado toast is as crazy as I get.” Even that’s too crazy for her daily mood. At least since 2017, this oatmeal ceremony has been her morning lifeline, proving that even food famous people need simple and repetition. It’s a reminder that sometimes the most wonderful habits are the ones that don’t require a spotlight, but just a moment in silence to enjoy.
Nutty White Chocolate and Peach Oatmeal Cookies
Equipment
- 1 Stand Mixer Or large mixing bowl with electric hand mixer
- 1 Small Bowl
- 1 Whisk
- 2 Baking Sheets
- 1 Wire Cooling Rack
Ingredients
Main
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- Pinch of salt
- 1 stick unsalted butter softened
- 1/4 cup packed light brown sugar
- 1/4 cup packed dark brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 1/2 cups rolled oats
- 1/2 cup chopped dried peaches
- 1/2 cup chopped walnuts
- 1/2 cup white chocolate chips
Instructions
- Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F.
- In a small bowl, whisk the flour, baking soda and salt. In a stand mixer fitted with the paddle attachment, cream the butter and light brown, dark brown and granulated sugars on medium speed until light and fluffy. Add the egg and mix on low speed until incorporated. Slowly add the flour mixture, oats, dried peaches, walnuts and white chocolate chips and mix until combined.
- Line 2 baking sheets with parchment paper. With wet hands, make 20 balls from the dough and put on the prepared baking sheets, about 2 inches apart. Press down on the dough balls with the palm of your hand to make flat circles.
- Bake the cookies until golden and still a bit tender in the center, 15 to 17 minutes. Remove from the oven and let sit on the baking sheets for 1 minute, then transfer the cookies to a rack to cool completely.
Notes
2. Microwave Magic, Ina Style
And now, hold on to your hat: Ina Garten, a microwave fan? You bet! She swears by her microwave to make oatmeal, and it’s difficult not to adore her for it. “It’s so easy! ” she fawned on her website. Her process is as simple as can be: toss ⅓ cup of McCann’s quick cooking oats into a bowl, add in 1 cup of water, and zap it at high for four minutes. Before you know it, you have a comforting, warm bowl of oats to energize your morning. This is the point of her iconic catchphrase, “How easy is that?” No drama filled kitchen theatrics necessary here just a fast, tasty breakfast to send her off on the right foot.
It’s a small secret we can all borrow for those crazy mornings when time is running out but you still crave something great.
3. The Salt That Makes It Sing
So what is the magic ingredient that makes Ina’s oatmeal go from meh to marvellous? It’s salt a generous, good pinch of it. She’s absolutely evangelical about this, saying to Bon Appétit that oatmeal is “wallpaper paste” without salt. Gross, right? But with that dash of salt, “it’s delicious,” she says. That salt makes the nuts and richness in the oats pop, so a simple bowl becomes something special. It’s just such an Ina move, demonstrating her ability to turn basic ingredients into something special with a small twist. She might add a splash of milk, a pat of butter, or a drizzle of maple syrup on special days like her birthday, she cracks. But salt? That’s the can’t live without it star that takes her morning bowl from Ho hum to look forward to everyday.
4. Why McCann’s Irish Oatmeal?
Ina’s not settling for any old oats from the shelf she’s a die hard fan of McCann’s quick cooking Irish oatmeal, and that’s no accident. Unlike instant or rolled oats, these steel cut little gems are less processed, retaining more of their natural goodness. They have a chewy texture and a nutty flavor that’s light years away from the mushy ordinary stuff. McCann’s, a company with more than 150 years of tradition, harvests its oats from Ireland’s County Kildare and County Meath, where the wet climate and fertile ground produce fat, nutrition dense grains. Its fast cooking version cooks in only three minutes, combining best in class nutrition with big time convenience.
Irish Oatmeal Biscuits
Equipment
- 1 Mixing Bowl Large, for combining ingredients
- 1 Electric Mixer Stand or hand mixer for creaming butter and sugar
- 1 Measuring Cups/Spoons For accurate ingredient measurement
- 1 Baking Sheet Heavy-duty for even baking
- 1 Parchment Paper To prevent sticking and for easy cleanup
Ingredients
Main
- 3/4 cup plus 2 tablespoons all-purpose flour plus more for work surface
- 3/4 cup Zingerman's Irish Oatmeal
- 1/2 cup plus 3 tablespoons salted butter cut into small pieces, room temperature
- 1/4 cup sugar
Instructions
- Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, using an electric mixer, cream together the room-temperature salted butter and sugar until the mixture is light and fluffy.
- In a separate medium bowl, whisk together the all-purpose flour and Irish oatmeal until well combined.
- Gradually add the dry ingredient mixture to the creamed butter and sugar, mixing on low speed until just combined. Be careful not to overmix the dough.
- Gather the dough into a cohesive ball, then gently flatten it into a disk shape. Wrap the disk tightly in plastic wrap.
- Refrigerate the dough for at least 30 minutes to allow it to firm up, which will make it easier to handle.
- On a lightly floured work surface, roll out the chilled dough evenly to approximately 1/4-inch thickness.
- Using a 2-inch round cookie cutter or a knife, cut out the biscuits from the rolled dough. Gently reroll any dough scraps and cut additional biscuits.
- Arrange the cut biscuits on the prepared baking sheet, leaving about an inch of space between each.
- Bake for 15-20 minutes, or until the edges of the biscuits are lightly golden brown. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Oatmeal itself is a breakfast hero loaded with Fiber and protein to keep you satisfied, along with nutrients to get your day started without weighing you down.
It’s the kind of meal that powers you through a busy morning, whether you’re channelling Ina or just trying to get to work on time.
5. A Lifestyle That Feels Like Home
Ina’s oatmeal habit is just the tip of the iceberg of her refreshingly accessible lifestyle. Yes, she’s the hostess with the mostest when it comes to stylish dinner parties, but she’s all about clever shortcuts that make life simpler. Her assistant, Lidey, will usually cover grocery runs to prevent Ina from breaking out for Tate’s chocolate chip cookies or Häagen Dazs because, yes, even she has a weakness for something sweet! After exhaustive days of recipe testing, she’ll stop by Loaves & Fishes, a charming Hamptons market, to pick up pre cooked meals such as orange roasted salmon or beef stew. It’s a testament that even culinary legends rely on takeout now and then. Her weekends are utter bliss: Sundays with her husband, Jeffrey, are beach walks, eating out at a neighbourhood restaurant, and having a splash of leftover soup with granola, yogurt, and berries as dessert. A 6:00 p.m. massage completes the package, marrying self care with plain pleasures.
It’s a life that is all about hard work and its interludes of indulgence, which make her feel like the kind of person you would sit down with over coffee.
Raisin Pecan Oatmeal Cookies
Equipment
- 1 Electric Mixer with paddle attachment
- 2 Sheet Pans for toasting and baking
- 1 Parchment Paper for lining sheet pans
- 1 Sifter or fine-mesh sieve
- 1 Baking Rack for cooling cookies
Ingredients
Main
- 1 1/2 cups pecans
- 1/2 pound 2 sticks unsalted butter, at room temperature
- 1 cup dark brown sugar lightly packed
- 1 cup granulated sugar
- 2 extra-large eggs at room temperature
- 2 teaspoons pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- 3 cups old-fashioned oatmeal
- 1 1/2 cups raisins
Instructions
- Preheat the oven to 350 degrees F.
- Place the pecans on a sheet pan and bake for 5 minutes, until crisp. Set aside to cool. Chop very coarsely.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until light and fluffy. With the mixer on low, add the eggs, one at a time, and the vanilla.
- Sift the flour, baking powder, cinnamon, and salt together into a medium bowl. With the mixer on low, slowly add the dry ingredients to the butter mixture. Add the oats, raisins, and pecans and mix just until combined.
- Using a small ice-cream scoop or a tablespoon, drop 2-inch mounds of dough onto sheet pans lined with parchment paper. Flatten slightly with a damp hand. Bake for 12 to 15 minutes, until lightly browned. Transfer the cookies to a baking rack and cool completely.
Notes
2. Do not skip toasting the pecans; it significantly enhances their flavor and crunch. Allow them to cool completely before incorporating into the dough to prevent altering the dough's temperature.
3. When adding dry ingredients, oats, raisins, and pecans, mix only until just combined. Overmixing will develop the gluten in the flour, leading to tough cookies.
4. Flattening the dough mounds slightly with a damp hand helps ensure even baking and a consistent cookie shape.
5. Watch the cookies closely during baking; they should be lightly browned at the edges. They will continue to set as they cool on the rack, maintaining a chewy texture.
Oatmeal’s Endless Adventures
Ina’s love for salt opens up a whole world of oatmeal possibilities. Okay, yeah, sweet things like maple syrup are tasty, but have you considered savory? Imagine a bowl covered in scallions, a jammy egg, or a sprinkling of soy sauce for a flavor bomb. Herby mushrooms, crispy bacon, or even a grating of cheese can make your oats a full fledged meal. For a richer twist, Ina sometimes cooks her oats on the stovetop with milk, tossing in bananas, golden raisins, or dried cherries, then steaming them to make the fruit extra plump and flavorful.
Pumpkin Oatmeal
Equipment
- 1 Large Saucepan
- 1 Small Cast Iron Skillet Or any small dry pan
- 1 Wooden Spoon or Whisk For stirring
- 1 Measuring Cups and Spoons
Ingredients
Main
- 1 14-ounce can pumpkin puree (the unseasoned kind)
- 2 cups water
- 2 cups unsweetened almond milk or water
- 2 tablespoons raisins golden or regular
- 1/4 teaspoon kosher salt
- 3/4 teaspoon pumpkin pie spice OR 1/2 teaspoon cinnamon plus 1/4 teaspoon ground cardamom plus 1/4 teaspoon ground cloves
- 2 cups quick cooking oatmeal not the instant kind
- 1/4 cup pepitas pumpkin seeds
- Honey or maple sugar for serving
- Heavy cream for serving
Instructions
- In large saucepan over high heat, combine the pumpkin puree, water, milk, raisins, salt, and pumpkin pie spice (alternative spices). Bring to a boil.
- Add the oatmeal. Turn the heat down and cook according to your oatmeal instructions; mine usually takes about 15 minutes. Stir often.
- Meanwhile, in a small cast iron skillet over medium heat, toast the pepitas until they're fragrant and a gentle golden brown, about 10 minutes.
- Once the oatmeal is cooked (each grain should be tender), serve with honey or maple sugar on the side, pepitas to sprinkle on top, and cream if people like it more like porridge.
Notes
It’s proof that oatmeal can be whatever you’re in the mood for simple or fancy, sweet or savory all with that magic pinch of salt to tie it together. It’s like a blank canvas for your breakfast creativity.
Learn more about: The French Secret Ina Garten’s Favourtie Simple Recipe: Sweet Simplicity
Living Well, the Ina Way
Ina’s lifestyle and breakfast are all about one thing: keep it simple, make it great. Her selection of McCann’s oatmeal, which is raised in Ireland’s green fields, reflects her compulsion for quality ingredients, even for the most mundane of meals: breakfast. Adhering to the same breakfast routine leaves her inventive energy available for large undertakings, such as mastering a lemon meringue pie or authoring best sellers in the form of cookbooks. Her iconic “store bought is fine” credo is a treasure for home cooks, a reminder that convenience doesn’t have to mean compromise on flavor. She isn’t a perfectionist she’s a perfectionist of fun. Whether she’s enjoying a speedy bowl of oatmeal, picking up a pre cooked dinner, or indulging in a Sunday massage, Ina gets the art of living right.
Sweet and Savory Oatmeal Bake
Equipment
- 1 8x8 inch Baking Dish
- 2 Mixing Bowls One large for dry ingredients, one medium for wet
- 1 Whisk or Large Spoon For combining ingredients
- 1 Aluminum Foil For covering the baking dish
Ingredients
Main
- 1 cup steel-cut oats
- 1/2 cup chopped toasted walnuts
- 1/4 cup unsweetened shredded coconut toasted
- 1/2 teaspoon kosher salt
- 1 large egg
- 2 cups milk
- 1/2 cup firmly-packed brown sugar
- 1/4 cup extra-virgin olive oil
- 1 cup diced apple about 1 medium apple
- 1/4 cup chopped cooked bacon preferably maple-smoked
Instructions
- Preheat the oven to 350 degrees F.
- Stir together the oats, walnuts, coconut and salt in a large bowl to combine. In a separate bowl, lightly beat the egg, then stir in the milk, brown sugar and olive oil. Stir the wet ingredients into the dry ones and stir to combine. Add the apple and bacon to the mixture and stir to evenly distribute.
- Pour the oat mixture into an 8-by-8-inch baking dish. Cover loosely with foil and bake in the center of the oven for 30 minutes. Uncover and bake an additional 30 minutes. Serve hot, scooped into bowls, or let cool completely to room temperature and cut into squares for serving.
Notes
It’s all about effort and ease, simplicity and flavor, in a way that is so warm and human. She’s evidence that you don’t have to spend the whole day cooking in order to eat well you just need lots of good ingredients and a little knowledge. So the next time you’re racing for a speedy, healthy breakfast or feeling pangs of guilt over a takeout night, call on your inner Ina. Pick up some McCann’s oatmeal, don’t shy away from the salt, and bask in the niceness. Perhaps steal a cookie or schedule a massage while you’re at it. Ina Garten teaches us that even food gods and goddesses love the mundane with welcome and grace, and that’s why we just can’t resist her.
