I found this in my quest for slow cooker recipes, and now I have to go buy steel cut oats. Damn you, Alton Brown!
Hey, thanks for digging this thread up. I bought some McCann’s steel cut oats before Christmas and have been too busy to cook them up. I was going to go searching for this thread tonight.
My New Years resolution is to eat more oatmeal and not all of it in cookie form.
seosamh, I just checked my cupboard…and I have one packet of Odlum’s Oatflakes for “easy” porridge and one packet of Odlum’s Oats for “proper” porridge, because sometimes you just don’t have the time to make the good stuff.
Personally I eat my porridge with either cinnamon and honey, butter and brown sugar or double cream and black treacle.
It’s not a comfort food unless it has fat and sugar in there somewhere!
Alton Brown’s Good Eats about oats is on tonight for all those interested. It’s a little disturbing to see him reach under the covers to his groin area and pull out a cup of pinhead oats and 4 cups of water to put in his bedside slow cooker.
Pretty horse.
StG
Everytime I think about topping this thread someone else does it for me!
I finally tried my oatmeal on Sunday and it was good! I just made it th regular way, haven’t tried the slow-cooker method. But anyway, no more instant crap for me. I had a lot of leftovers but I portioned them out in individual serving sizes and had some for breakfast most of this week. I put brown sugar and dried blueberries in mine. The blueberries plumped up nicely so it was like they were fresh.
I was thinking of making a savory oatmeal next time. I’m thinking wild mushrooms, has anyone ever tried that? I suppose it would be really evil to top that with a poached egg? I figure oatmeal helps lower cholesterol so maybe it will fight off the cholesterol in the egg.
I’ve never tried it with mushrooms but it sounds tasty, please report back when you try it.
I had just been thinking about firing up the rice cooker and dragging out the oat tin. I really prefer savory to sweet though.
Here’s what I was thinking. You know how you have to soak dried mushrooms for a while? Well, soak the mushrooms, strain through cheesecloth reserving the liquid and use the liquid for your cooking liquid. I’d probably coarsely chop the mushrooms and add them in the last 10-15 minutes of cooking so they don’t completely dissolve. I’m not sure what herbs would go best with this, any ideas?
The “Irish Oatmeal” I bought? Rolled oats. The picture on the front is of steel-cut oats. I feel robbed.
No proper oatmeal for me, yet.
I’ve never been a fan of oatmeal, but this thread is making me curious to try the Irish oatmeal. Adding it to the shopping list…
I just thought I’d bump this thread because I have them on the oven right now (my long-standing egg whites breakfast has been nauseating me recently). I forgot to run the search before I started cooking them so I just ended up using the recipe on the tin-will report on how they turn out soon.
If this turns out well I think it’s going to be the top compartment of my Mr. Bento.
oh wow, I remember this thread from way back when and ran a search for it and thought I’d bumped it but I guess it’s been done for me!
Was it in a tall white cardboard cannister with a green lid? Thos bastards fooled me, too.
Yes. I’m not a violent woman, but when the revolution comes…
On the bright side, rolled oats are good for oatmeal bread and cookies. Steel cut oats, not so much. 
I think I know the brand you’re talking about. I got fooled by them (once) too. However, since I like oats in any way, shape, or form (other than instant), it was all good to me, after a brief moment of disappointment.
The same brand sells “Scottish porridge oats” in a white cardboard canister with a red lid. Those are pretty good. They’re rolled oats, but cut just a little bit thicker than standard rolled oats. I like them. (It’s not a huge distinction, but when you eat oatmeal every day like I do, you get to appreciate the variation in various types of oats.)
I love me oats! I’ve rarely gone a single day without them in one form or another. I like to add dried bing cherries, or dried raspberries or cranberries, toasted pecans, walnuts, or just plain raisins, then eat with a small amount of butter melted on top with brown sugar sprinkled over it.
My pantry has a can of McCanns that I haven’t tried, as well as the instant McCanns. After seeing this post this morning I couldn’t wait and had the instant. Yuk, nice and creamy, but I like some texture to it. Tomorrow I’ll try the real ones.
My heritage is Scottish by the way, and my theory is that it’s race memory. 
If I’m not eating it hot, I’m usually eating it in the form of granola or a big oatmeal cookie. Of course I eat other things too.
(to the tune of My Sharona)
da-da-da-da-dum da-da-dum da-da-dum da-da-My Gra-no-laaaa…
Wow, they turned out great! I just used the recipe on the side of the McCann’s tin. The only difference was that I used some organic soy milk in place of real milk. I bet this stuff would taste excellent with cream or half-half but I just don’t want to squander the calories.
I’m eating them cold as I type. I think I like them better the next day. The grain seems to have plumped out more.
My only criticism is that it looks like a gray slurry.
Okay, I bought the oats at the grocery store…and then found them for a dollar cheaper at Trader Joe’s. When will I learn?
Thursday morning will be oatmeal day. This had better be good!
Curse you all for bring this to my attention!
I’ve always wondered what the Irish Oatmeal stuff was about and with such glowing reviews, now I have to try some.
Question: I’ve ebay’d Steel Cut Oats and I can get anywhere’s from 1-5 pounds from some amish types. D’ya think this would be comparable to the store bought stuff or what?
Based on the larger picture, it looks like the right stuff, Shirley.
See www.foodsubs.com/GrainOats.html for photos of different types of oats.
Join usssssss . . . Join ussssssssss . . . .