The true breakfast of champions, now in a heavy resealable bag, you'll find more ways to use these delicious and healthy pinhead oats. Organic and Gluten free uncooked oats cut as fine as the head of a pin, or so they say. This is the same cut as Steel Cut Oats. Toast it and make Cranachan, boil it to make oatcakes, or soak overnight for making breakfast cereal. Wheat-free as oats are never stored near wheat in Scotland. High in fiber and known to help reduce cholesterol. Naturally low in salt with no sugar added. May contain nut traces. 2.2 pound bag. Another one of the 1000 foods to eat before you die according to Mimi Sheraton.
A note on cooking oats, oatmeal or porridge - like eggs, steaks, pizza or countless other beloved food items - the relative doneness of oatmeal is largely a matter of personal taste. Some people like their oatmeal runny, and some prefer it a little more firm, with the excess liquid cooked off. A general rule of thumb is to cook one part oats with three parts liquid (generally water). A half cup of oats cooked with 1.5 cups of water makes a pretty hearty serving for one adult. It's not hard to find a whole range of subtle recommendations in older Scottish cookbooks about how to cook oats -- which hand to use to pour the oats in the water, which hand to use to stir, when to salt, how long to cook, etc. A safe approach is to bring the water to a low boil, add the oats, stir, put a lid on the pot and cook for 20 minutes at low heat, stirring (with a spurtle if you have one!) to keep the mixture from sticking to the bottom of the pot, add a little salt after 10 minutes or so. Remember that oats can thicken a little after taken off the stove. Take that into account.
Whether you serve your oatmeal with cream, milk, butter, treacle, maple syrup, fresh fruit, lemon curd or yogurt is also a matter of choice and taste.
