Steel cut oat meal
It has only recently come to my attention that I have been eating instant oatmeal all my life. Well, that sounds wrong. I knew that I was eating instant oatmeal, but I had never really noticed an alternative, which was most certainly sitting right next to the Quaker oats I have bought all these years. Being a sucker for good packing, I could not miss the beautiful shiny tin can these oats came in. I did not notice a difference in flavor, but the texture was so nice. They had a bite to them with an almost al dente feeling. The down side is that they take 30+ minutes to cook. My next test will be to see if I can cook them in my rice cooker with the timer, and have then ready for me when I wake up.
I just received a letter of protest from my mother, who encouraged me to change instant to quick oats. For the record, I was never served any instant food by my parents. Sorry Mom!
what about thick rolled oats, shorter cooking time(10-15mins?) and it still retains texture.
http://www.bobsredmill.com/organic-thick-rolled-oats.html
also, it’s likely that oatmeal will turn into a solid mass in the rice cooker unless you use a lot of water.
This one is definately in a shiny can – but Susan says it is not the best one. And she is an oatmeal expert.
Other thing to try with these – assemble oats and water the night before – in a pot with tight fitting lid. Bring to boil, take off heat, and put on lid.
In the morning, stir – add water or milk to desired consistancy as you heat up.
In Scotland we put salt on our oatmeal…..
Just thought I would add that little piece of pointless information.
I think I’ve had that same brand. The one I had came in a box, though, and you could toss it in the microwave. I can’t stand oatmeal usually, but this stuff is delicious with brown sugar and berries.