Irish Oatmeal vs. regular oatmeal

[lanie]

Can anyone tell me the difference or uses I guess, that one would use the McCann's Irish Oatmeal rather than regular oatmeal - would you use the Irish one in recipes or is it strictly for eating 'oatmeal' - would it be ok in muffins, etc. :confused

[lorilei]

Let's consult the archives...

Aha! Here's the answer: www.cookinglight.com/bbs/Forum1/HTML/000578.html (http://www.cookinglight.com/bbs/Forum1/HTML/000578.html)

[lanie]

Thanks Lori! Just bought a 'tin' of it which I might add here in Toronto was $6.99 - so wondered if there were 'other' uses - there is no recipe on this tin - so I thank you very much and I am going to make those cookies tomorrow - they should be amazing and expensive little suckers! http://www.cookinglight.com/bbs/smile.gif

[Beth]

Lanie, how did the cookies turn out? I've thought about making those for my Irish BIL, but wondered if we'd notice a difference. To be honest, the cost of the oatmeal, not knowing how different it would be or what I'd do with the rest of it, esp. if we didn't like the cookies, has kept me from buying it and trying them. I'll be interested in hearing what you thought about them.

[lanie]

Hi Beth, no I have not tried them for the very reason you are leary of - I posted the same thing at the MS site and no answer yet either -I too do not feel like using that $6.99 tin for cookies only to pitch them - but will let you know - if I hear of a success I will definitely make them and get back to you http://www.cookinglight.com/bbs/smile.gif lanie

[sneezles]

lanie,
I just have to ask...have you had any of the oatmeal for breakfast yet? Have you noticed a signifigant difference in taste? I can't imagine that the cookies would not taste good. I know that when I was in Ireland, I loved all the baked goods with oatmeal in them!

[BethH]

I eat the irish oatmeal for breakfast (and sometimes dinner, I admit it!) all the time! Its really yummy! I cook it in vanilla soymilk instead of water and then add dried cherries, a little brown sugar and a little cinnamon.

I know its not advice about cookies but...oh well. I think its super just as plain oatmeal.

[Karen from VA]

Okay ladies, I think I have the answer(s)--even to my own question posted on the link that lorilei posted above. McCann's, in addition to it's steel cut oats sold in a tin, makes a quick (instant) oatmeal as well as a rolled oats product similar to Quaker. On their website, they have a recipe for Scones (which requires the steel cut oats to be soaked for 25 minutes before adding to the recipe) and a cookie recipe which uses "quick cooking" McCann's. I think using either recipe with the wrong kind of "McCann's Irish Oatmeal" could be a disaster. But, using the proper product, the recipes look luscious. I intend to try both, although I've never seen the quick cooking oatmeal at my grocery store--only the steel cut in the can. Here's the link: http://www.mccanns.ie/recipes.html
Karen

[This message has been edited by Karen from VA (edited 10-27-2000).]

[sneezles]

Karen
Could you put the steel cut oats in the blender or processor maybe to reduce the oats in size and then substitute?

[Karen from VA]

That's a possibility. Also, I just got back from the grocery store and checked out the cooked cereal aisle. There is a Wessex brand that is labeled "Irish Style Oatmeal." It's quick cooking, and when I shook the container (a round box like Quaker) it sounded like very small "nuggets" inside. I think I might try that when I've finished my McCann's. I'll bet it would be like McCann's only cut in smaller pieces. Your idea of using a blender or processor would probably produce the same thing.
Karen

[lanie]

Thanks Karen!!!!! You know, I couldn't imagine the 'tin' oats going in a cookie (ground or not - very hard) so that solves the mystery - I will make the scones and let you know - they should be very good and yes it makes an excellent breakfast/dinner(hehe) oatmeal! Thanks once again for posting the thread.... lanie http://www.cookinglight.com/bbs/smile.gif

[lanie]

Beth - do you cook the 'slow cooking' oats in the soy product? Cooking for 1/2 hour? Sound extremely good - does it take that long to cook really? I have to say, these 'oats' have got me totally intrigued! and - do you make the 'only' direction quantity - 4 cups water to 1 cup oatmeal? I tried 1/2 cup to 2 cups and it really didn't turn out very well??

[This message has been edited by lanie (edited 10-27-2000).]

[KimKelly]

I just discovered thre Irish Oats. I couldn't imagine that they would be that much better than my Quaker until I tired them. We love them! A wonderful rich flavor. We did make them with water, although the soy, or we actually use rice milk, sounds wonderful. Yes, I did make the quantity as directed, 4 cups water to one cup oats. I did read a tip that said the evening before you want them to bring the water to a boil and add the oats. Turn off, cover and let it sit till morning. Then in the morning you can just heat is for 10 minutes or so and you don't have to do the whole 30 minutes in the morning. Sure helps when everyone is hungry and ready to eat in the morning. I have to admit that I also followed the tip to add a touch of butter and was it ever good! We also added a bit of maple syrup. I posted a bread recipe a while back that included some of the oats if anyone is interested I'll be happy to post again. My family loves the bread.

All in all, I say give them a try! They really are good.

Kim

[mlou]

Reading all this I feel I have to mention that if the difference is only that the "Irish" oats are steel cut, then unless you really like that tin you are wasting money-lots! Steel cut oats are available in bulk in health food stores. At my health food store we have organic steel cut oats for .79# and I imagine they would be much fresher than something sitting in a tin for who knows how long. The tin is $5.69 on sale! Now the people I have talked to about the whys of buying them say the cut makes a much better taste, so much so that one man said people who don't like oatmeal would like these as hot cereal. Others like the texture difference for cookies and other baked goods. Nutritionally they not been proven to be any more healthy. So my thought is if you like they taste, then for sure you can find them cheaper. If you have a Wild Oats store they have them bulk also but not organic. There must be something to it as we sell a ton of them!

[lanie]

Kim, could you please post the bread recipe - these 'oats' have sure got me curious - just bought the vanilla soy milk - and going to soak overnite - can't wait - might even soak and make the cookies as well.

[KimKelly]

Here ya go Lanie!


I saw a while back that someone was looking for bread recipes. I have made this one a couple of times and everyone in the family loves it - even my "I'll only eat white bread" husband. I did not make this one in the bread machine, but you could probably adapt it to do so. Note that this recipe makes two loaves, so if you do the bread machine you will have to cut it in half. (I didn't point that out to my neighbor and she added the whole thing to her bread machine, not noticing till after it started mixing that it "looked a bit full"!)
I left out the dough enhancer.

Kim


From King Arthur.

Ronald W. Swan of Scituate, Massachusetts sent us this lovely recipe -- he even made it into a laminated recipe card, complete with photos! Ron writes, "I had 2 cups of oatmeal left over one time, and decided to make up my own bread recipe. I started with just a bowl and the oatmeal, and went from there. The resulting bread was, in my wife's words, 'Great!' And toasted, it was even better. I thought I'd share it with you and see what you think." Thanks, Ron. We agree with your wife: "Great!"

5 1/2 cups King Arthur Unbleached All-Purpose Flour
2 cups prepared porridge from Irish or steel-cut oats, cooled
5 teaspoons Lora Brody Bread Dough Enhancer™
2 teaspoons salt (sea or kosher preferred)
2 1/4 teaspoons instant yeast
3 tablespoons dark brown sugar OR maple syrup
1/4 cup Baker's Special Dry Milk OR nonfat dry milk
1/4 cup potato flour
1/4 cup butter, margarine or vegetable oil
1 cup lukewarm water
1 large egg

Mix all of the ingredients together (by hand, mixer, or in a bread machine or food processor), reserving 1/2 cup of the flour. Mix just until the dough comes together. Transfer the dough to a lightly floured or lightly oiled suface, and knead it till it's soft and smooth, adding additional flour only as necessary; the softer the dough, the moister the bread. Place the dough in a lightly greased bowl, cover it, and let it rise for 1 hour, or until it's doubled in bulk.

Divide the dough in half, and place each half into an 8 1/2 x 4 1/2-inch greased loaf pan. Cover the pans, and let the loaves rise till they've domed about 1/2 to 1 inch above the rim of the pan, about 45 minutes to 1 hour.

Bake the bread in a preheated 350°F oven for 30 to 35 minutes. If desired, brush the crust with butter when done, to keep it soft. Yield: 2 loaves.

[lanie]

I 'hate' to keep on about this - but I am as I type soaking the 'oats' and going to try to make cookies with them - I will let you know - whether you want to or not http://www.cookinglight.com/bbs/biggrin.gif