 I cannot say enough good things about this stuff |
| Review Date: July 20, 2006 |
| Reviewer: K. Varner, Tucson, AZ United States |
I first heard about steel cut oats on the Oprah show about its health benefits. First of all I DO NOT like regular oatmeal like you buy in the grocery store. I don't like the slimy texture. But I figured I'd try steel cut oats and I'm glad I did. They are delicous and very good for you! The warm nutty aroma when they are cooking is very appetizing. I add a little bit of sugar or splenda and some cinnimon, it tastes fantastic! I also sometimes skip the cinnimon and add a tablespoon of granola and/or some dried berries. Excellent healthy breakfast.
Normally these take about 30 minutes to cook on the stovetop. I found a way to cut the cooking time in half. Take 1/3 cup of oats, and 1 1/3 cup of water and put it in a large microwavable bowl. Cook in the microwave on High for 5 minutes, stir, then another 5 minutes, then stir again, and then cook about another 2-3 minutes until the texture is just the way you like it.
For those of you who are asking what the difference is between regular oatmeal and steel cut oatmeal:
-Steel-Cut Oats are whole grain groats (the inner portion of the oat kernel) which have been cut into two or three pieces using steel discs. Golden in color and resembling mini rice particles, they are as nature intended - nothing added and nothing taken out.
-Rolled oats are flake oats that have been steamed, rolled, re-steamed and toasted. Due to all of this additional processing they have lost some of their natural taste, goodness and texture. |
The best oatmeal available in the U.S.A.
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| Review Date: July 17, 2006 |
| Reviewer: Zechristof, Antonito CO United States |
If you dislike oatmeal made from rolled oats, try this product. You will like it. If you like oatmeal made from rolled oats, try this product. You will LOVE it. You must cook this oatmeal for half an hour, so put it on before your shower. You can eat it plain if you make it thin, or you can add cream, half-and-half, whole milk, or 2% milk to thin it a bit. I also like it with a dollop of plain yogurt. Sweeten it with brown sugar or raw sugar, or just add dried fruit (dates and figs are my favorites - dried cherries are good also). Goes well also with a sprinkle of walnut pieces. But here is the best way to eat it -- better than dessert:
Sweeten cooked oatmeal slightly with a modest amount of brown sugar, add just enough half-and-half to wet it thoroughly, and then add a healthy serving of fresh blueberries. Now THAT is some breakfast. |
"Al Dente" Oatmeal
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| Review Date: May 25, 2007 |
| Reviewer: Sheri, Honolulu, Hawaii |
Steel cut oatmeal has a grainy, hearty texture that's more like al dente pasta than mush. American grown varieties often have a gelatinous texture between the grains. The Irish grown oatmeal is firm and nutty through and through.
My electric range cooks the oatmeal in about 25 minutes. I use a straight-edged spatula to keep the oatmeal from sticking to the bottom of the pan. Avoid over-stirring to keep that nice, firm texture.
More good news: Steel-cut oatmeal, like chili or stew, is better on the second day. Pour your leftovers into a bowl, lay plastic film directly on the surface of the oatmeal, and store in the 'fridge. Reheat in the microwave with a spoonful of water for a minute or two.
Genuine maple syrup is the best sweetener for oatmeal, in my opinion. Add diced apples or raisins or bananas, with a little milk, and you've got yourself a bowlful of breakfast! |
STALE BUT GOOD WITH HONEY
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| Review Date: February 23, 2008 |
| Reviewer: L. McLaughlin, SAN DIEGO, CA USA |
| I can tell this is a great oatmeal. It's thick, chewy, wholesome, filling but does not feel like a lead weight in your stomach. However, there is a slight stale smell when opening each can and if you eat them without brown sugar or honey you can taste that staleness. I would not buy them from amazon again as it seems they were kept around too long. You can get them for $5 a can at Trader Joe's I noticed today. I think the turnover there would be faster so will be doing that from now on. Great product though! |
These Oats are Not For Sowing...
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| Review Date: January 3, 2007 |
| Reviewer: M. Allen Greenbaum, California |
They're for eating, of course (ok, maybe if you're an oat farmer, you have a different persepctive.) At any rate, rather than argue the relative virtues of rolled vs. steel cut oat cereals, I sing the praises of both. Maybe it's a seasonal thing, the somewhat coarser, nuttier, rougher steel cuts somehow more fitting to cold winters than are the mellower and softer rolled oats. It's like black coffee to an au lait, dark beer to light, hard bebop to cool jazz...you get the picture.
You'll also feel virtuous spending some old-fashioned time over the stove (albeit not that much, or that arduous). The warming experience is itself sufficient, you'll feel like mending a fence somewhere (or tearing it down if in a RObert Frost frame of mind), but it's common to top this
with contrasting fruit, or perhaps nuts, syrups, flax seed oil, brown sugar, yoghurt, raisins, prunes, lat night's stew?--it's HEARTY enough to stand up to almost anything you can throw at it. Your doctor will probably extol the nutritional benefits: Fiber, protein, certain vitamins, etc. McCann's is the best of the bunch, and yes, that is a can that belongs in the Smithsonian--or its Irish equivalent. Hebridean soul food. |
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