Why is it that Pinhead Oats (a.k.a. Irish Oats, a.k.a. Steel-cut Oats) are easier to find in California than they are in Scotland? I mean, really: Scotland is supposed to be the home of Oats, isn’t it? But, no, the only thing we can find here, in an ordinary store, is something they call “porage oats” which … are just quick oats. We’ve found “old fashioned porage oats” which are a bit thicker, but nothing like we’re used to.
Thus, we break into our store of pinhead oats, acquired from the specialty store (Grassroots is what it’s called here, Whole Paycheck is what it’s called there, and that’s more accurate). Breakfast of pinhead oats sticks with you for quite awhile, really, and is quite easy, provided you have the patience to wait for it.
Pinhead Oat Porridge
- 1 Cup Pinhead Oats
- 2.5 Cups water
- 1/4 Cup Dates
- 1/8 tsp cinnamon
- 1/16 tsp nutmeg
- Throw it all into a pot.
- Boil until it’s done, stirring very occasionally.
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This is great. I just decided to start eating oats for breakfast. What’s the difference bet. steel cut oats and the quick cooking oats. I don’t think I’ve seen the steel cut oats in the stores. Hmmm…
Paz
I have fallen in love with steel cut oats. And this is going to be a great addition to my daily oats.
I love my morning oats and have some ‘pinhead’ oats ready for this recipe….tomorrow morning for sure! Have had 2+ inches of rain since Friday, so good weather for stick to your ribs oatmeal.