If you’re not familiar, steel-cut oats are oats from which the inedible outer husk has been removed. The oat groats (the inner part of the oat kernels) are cleaned, and then chopped into three or four small pieces as they’re passed through steel cutters. Whatever you call it, this dish is a delicious and very healthy whole grain.
Irish Oats…as you can see, they look quite different from rolled oats.
If you’ve never had this kind of oatmeal, I think it has a nuttier flavor than regular (rolled) oats. It’s texture is chewier, and in general, it’s a bit heartier of a meal (which is why the serving size is just 1/4 cup per person!). They take a bit longer than rolled oats to cook (usually somewhere around 15 to 30 minutes), but if you soak them the night before they cook up much quicker.
You can eat them as-is, or dress them up any way you like. Sweet is always a hit (even just with a little drizzle of maple and a sprinkle of cinnamon), but savory oats are also delicious. Here I took advantage of our gorgeous local apples by cooking an apple with maple, cinnamon, butter, and vanilla. It smelled amazing cooking up, even better than chocolate chip cookies in the oven (and I’m a chocolate chip junkie, so you know that’s serious).
If you’d like to try Irish oats for yourself, scroll down for the giveaway!
- 1/4 cup steel-cut oats (I used McCann’s)
- 1 cup water
- 1 pinch sea salt
- 1 medium sweet, crisp apple (such as Macoun), washed, cored, and chopped (not peeled)
- 2 tablespoons water
- 2-3 teaspoons pure maple syrup (more or less to taste)
- 1 teaspoon butter
- 1/2 teaspoon lemon juice
- 1/2 teaspoon ground cinnamon
- 1 pinch sea salt
- 1/2 teaspoon pure vanilla extract
- For the oats, combine all ingredients in a small saucepan. Bring to a boil over medium heat, then turn heat down and simmer (uncovered) until the oats are tender, about 30 minutes, stirring occasionally, and adding a splash more water as necessary if the oats get too thick.
- For the Hot Buttered Cinnamon Apples, add all ingredients (except the vanilla) to a small-medium skillet. Cook (uncovered) over low heat until the liquid has evaporated and the apples are tender, about 8 minutes, stirring occasionally. Turn off the heat and stir in the vanilla.
- Stir half of the apple mixture into the porridge, then pour the porridge into a bowl and top with the remaining apple mixture. Serve hot.
The Irish Food Board (Board Bia) is providing three 28 oz tins of McCann’s Irish Oatmeal as prizes for three lucky winners! (Due to shipping, this giveaway is only open to residents of the U.S. – sorry for any inconveniences!)
You do not need to have a blog to enter this giveaway! To participate, you can do any of the following (please leave a separate comment for each so I can count them as separate entries):
- Leave a comment telling me your favorite breakfast food.
- Leave a comment telling me about the best bowl of oatmeal you’ve ever had.
- Share this giveaway on Facebook and leave a comment here.
- Share this giveaway on Twitter and leave a comment here.
- Share this giveaway on your blog and leave a comment here.
This giveaway ends Friday, December 7, 2012 at 5AM EST; after that the winner will be randomly selected and notified by email. Good luck to all!
Disclaimer: I received a tin of McCann Irish Oatmeal for free, and they are also providing three tins of oatmeal for this giveaway. I was under no obligation to review this product, and as always, opinions stated are my own.