Irish Oat Broth with Leeks and Dandelion Greens

Happy St. Patrick’s Day! In honor of the day, I’ve got an interesting recipe for you…something a little different than the typical Irish recipes you might have recently seen around the blogosphere.

Irish Oat and Leek Broth from Healthy Green Kitchen

I feel best when I stay away from sweets in the morning. Savory breakfasts are totally my thing, and I’ve extolled the virtues of savory oatmeal before. This oat and leek broth is a very traditional Irish recipe. I spied it in one of my favorite cookbooks (it also happens to be my only Irish cookbook), and wanted to try it right away because I love recipes with history, and because it’s another sweetener-free way to enjoy nutritious oats.

I was intrigued from my first glance at the recipe by how the oats are cooked in a milky liquid with leeks. I added some organic dandelion greens (amazingly healthy- I bought the ones I used in this recipe at my natural foods store, but soon I’ll be plucking them from my yard) and like the soup very much as is; it’s also great with cubes of leftover corned beef.

This dish is very simple, and delicious in it’s hot, soupy glory when it’s right off the stove.

Savory Oat broth from www.healthygreenkitchen

I refrigerated my leftovers and found that they really thickened up on standing- they are very enjoyable this way, as well, though you can always add more milk or water and heat to thin out the broth.

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Irish Oat Broth from

irish oatmeal leek broth
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Recipe for Irish Oat Broth with Leeks and Dandelion Greens


  • *2 cups raw or organic milk
  • *1 cup water vegetable, or chicken stock, preferably homemade
  • *2 teaspoons butter I used Kerrygold Irish butter
  • *4 tablespoons organic thick rolled oats Irish oats, if you like; make sure to use gluten-free oats if on a gluten-free diet
  • *1 cup trimmed cleaned and coarsely chopped leeks (white parts only)
  • *1 cup finely chopped organic dandelion greens
  • *coarse sea salt- to taste
  • *cracked black pepper- to taste


  • 1. Combine milk, water, and butter in a pot on the stove. Bring to a boil so the butter melts. Add the oats and stir to combine.
  • 2. Add the leeks and the dandelion greens and reduce the heat to a simmer. Cover and cook for about 20 minutes, stirring every now and then, then turn off the heat and allow to stand for 5-10 more minutes.
  • 3. Taste the "broth" and season with sea salt. Ladle into serving bowls and top with fresh pepper to taste. Add a pat of butter or a splash of raw/organic cream before serving, if desired.

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16 thoughts on “Irish Oat Broth with Leeks and Dandelion Greens”

  1. Wow, Winnie, this is so unique – I had never considered a savory oatmeal before, but in many ways, I can see how this makes perfect sense! I have all the ingredient right now and am looking forward to trying it out.

  2. I’ve really never thought of preparing oats in a savory way even though I know it is done all over the world! This sounds like a fabulous dish and you’ve made it look so appealing with these beautiful photos!

  3. I just made this and I have to capslock – OH MY GOSH IT IS FANTASTIC. This is so delicious and warming and satisfying that I want another bowl right now!

    I changed some things up so it was a one-person dish. I used 50 grams millet flakes (about 1/2 cup) and just one cup milk. Also, I used raw milk, which should not be cooked, so I added it at the end and let the hot soup warm it through. I also added about 125 grams of shrimp for my protein.

    Seriously, it reminded me oddly of Campbell’s Cream of Chicken soup – but I haven’t had that in over 10 years, so who knows! I think it was the texture, colour, and sheer comforting nature of this soup that reminded me of a childhood favourite… again, just delicious. Try this, it is nothing like oatmeal, not even savoury oatmeal. It’s really more of a soup.

  4. Wow, I’ve never heard of anything like this before. An oatmeal and leek soup sounds so unusual but so intriguing, I have to try this!

  5. I am looking forward to trying this, I loved your savoury oats idea! I was thinking I’d use millet flakes because I’m gluten-free, but now I realize buckwheat oats are probably more similar to Irish oats. How many does this serve?

  6. What a different recipe! I’ve never heard of anything like this…savory oats. How great! Thank you for sharing this delicious grain. I’m sure that the butter made this just heavenly. I hope you have a beautiful Friday. The weekend is nearly here!

  7. photographed beautifully, but it doesn’t sound like the most appetizing thing ;/ I’ll take your word for it though :)

  8. Oh yes! I’m a big fan of savory oats. I can almost imagine how good this taste. My version of savory oats is simply oats+vegetable/chicken stock + spring onions + pepper. I ought to try adding milk and dandelion greens too!