Place the steel cut oatmeal in a microwave-safe bowl or in a saucepan. Add a good splash of milk or water. Reheat gently in the microwave or on the stovetop, stirring a few times throughout and adding more liquid as needed to keep it from drying out. Steel-cut oats shine in the texture and flavor departments. They are exceptionally creamy and delicious, especially if you toast them beforehand as instructed in my recipe below. Nutritionally speaking, they are pretty much the exact same and share all of the health benefits of oats, so don’t split hairs there. Oats lower bad cholesterol, help stabilize blood sugar levels and on and on. Oat bran is made from the outer skin (once the husk is removed) and is very nutritious. It is created when oat flour (oatmeal) is made from the oat endosperm (the flour-yielding part), oat groats are ground and sieved, separating the bran from the flour. Oat Bran is high in soluble fibre and is used in many products that can claim to reduce cholesterol as part of a healthy diet. It is used as an ingredient in a wide variety of baked products for both textural and fibre enhancement. These include muffins, biscuits, cakes and breads. Oat Bran is also sold directly as a topping for home baking or as a healthy eating supplement.

Cloake, Felicity (2018-01-29). "How to make the perfect Staffordshire oatcakes | Food". The Guardian . Retrieved 2018-08-14. Stir in the salt. Continue to simmer the mixture, stirring occasionally and reducing heat as necessary to prevent scorching on the bottom, until almost all of the liquid is absorbed, about 10 minutes. (If you doubled the recipe, your oatmeal might need an extra 5 minutes cooking time here.) The oatmeal will be very creamy when it’s done. dried cherries, cranberries, raisins or sultanas (optional), soaked briefly in warm water if very chewy, then drained Fresh Fruit. Sliced bananas, blueberries, or strawberries are classic; or try seasonal variations like pears, apples, cherries, or peaches. Bake for about 18 minutes, until golden brown and firm around the edges, then remove, sprinkle with a little coarse salt and leave to cool on the trays.The processing also leads to other differences between regular oats and Irish oats. One of the major differences is in cooking times: Greek Yogurt. I love adding a cool blob of vanilla Greek yogurt to the top of my hot oatmeal. It proves a nice counterpoint, plus additional calcium and protein. To Freeze. Portion your desired amount of the cooked oats into your container of choice. Freeze for up to 3 months. Let thaw overnight in the refrigerator.

Now comes the final piece of the puzzle that was Irish oats before you read this article. What are Irish oats in a recipe? Ground kernel or groats with bran and oat germ separated. It’s typically used for baking. Our cheesy oat biscuits, for example, are made using oat bran in the ingredients. Add a couple of teaspoons brown sugar for each serving, after cooking to keep sugar from scorching in the pot. The oat grains are de-husked by impact, and are then heated and cooled to stabilize the groats, the seed inside the husk. The groats may be milled to produce fine, medium, or coarse oatmeal. [1]

University of Southampton (1868). "Circular by Inspectors General of Prisons to Board of Superintendence of Irish County Prisons in reference to proposed Alteration in Prison Dietaries"– via JSTOR. {{ cite journal}}: Cite journal requires |journal= ( help)

Fiber is necessary for healthy digestion processes. As a result, this means that Irish oats fill you up faster and keep you satiated longer. Though we might boast that simple bread is all we need for a well-fed life, we also know – deep down – that creating that “simple bread” requires more labour and skill than, say, the heralded steak and salad it’s quietly placed beside on the plate. Gruel, made by mixing oatmeal with cold water that is strained and heated for the benefit of infants and people recovering from illness. Instant Pot set and forget toasted steel cut oat porridge: I enjoy this variation on Erin’s recipe. Start by toasting the oats dry in the pot just until aroma develops and color changes. Turn off heat. Cover with spring water by 2″ or more. Pinch of salt. Use the porridge button or p.c. for 30-40 min. Extra water and time never hurts. Can set up the night before and use the program button to start an hour before rising. Stir briskly when done to bring out oat creame if you like. Making this for the second time tonight, for breakfasts this week. It’s so good heated up the next day! The first time I cooked it, I was too cautious with the heat and it took about twice as long. This time I turned it up and it’s coming along nicely. I’ll top with apples, pecans, and brown sugar.Regular oats are softer and mushier. Regular oats also have the benefit of being slightly cheaper, though the more processed factor may make them just the tiniest bit less nutritious than Irish oats.

Irish oats are chewier, with more texture and even crunchiness, due to being in their natural shape, as well as having a slight nutty flavor.In Ireland, stirabout ( Irish: leite) [7] was formerly a staple food, made by stirring oatmeal into boiling water or milk to form a thin soup. It could be flavoured with cream, sugar, butter, salt, honey, seeds or fruit on top. [8] [9] Chocolate. Chocolate chips are always yummy. For double chocolate, add 2 to 3 teaspoons of cocoa powder, plus some sweetener like in this Chocolate Oatmeal.