McCANN'S Steel Cut Irish Oatmeal, 28-Ounce Tins (Pack of 4)
Review by C. L. Wilson : Cook over night in a crockpot

We love this product and make it often. An efficient alternative to the 30 minute cooking time is to place the oat, stick cinnamon, and liquid in a crockpot before bed. It's there hot and ready to eat in the morning.

McCANN'S Steel Cut Irish Oatmeal, 28-Ounce Tins (Pack of 4)
Review by K. Varner "Varnerific" : I cannot say enough good things about this stuff

I first heard about steel cut oats on the Oprah show about its health benefits. First of all I DO NOT like regular oatmeal like you buy in the grocery store. I don't like the slimy texture. But I figured I'd try steel cut oats and I'm glad I did. They are delicous and very good for you! The warm nutty aroma when they are cooking is very appetizing. I add a little bit of sugar or splenda and some cinnimon, it tastes fantastic! I also sometimes skip the cinnimon and add a tablespoon of granola and/or some dried berries. Excellent healthy breakfast.

Normally these take about 30 minutes to cook on the stovetop. I found a way to cut the cooking time in half. Take 1/3 cup of oats, and 1 1/3 cup of water and put it in a large microwavable bowl. Cook in the microwave on High for 5 minutes, stir, then another 5 minutes, then stir again, and then cook about another 2-3 minutes until the texture is just the way you like it.

For those of you who are asking what the difference is between regular oatmeal and steel cut oatmeal:
-Steel-Cut Oats are whole grain groats (the inner portion of the oat kernel) which have been cut into two or three pieces using steel discs. Golden in color and resembling mini rice particles, they are as nature intended - nothing added and nothing taken out.
-Rolled oats are flake oats that have been steamed, rolled, re-steamed and toasted. Due to all of this additional processing they have lost some of their natural taste, goodness and texture.

McCANN'S Steel Cut Irish Oatmeal, 28-Ounce Tins (Pack of 4)
Review by East Bay Vinny : A fine bowl of porridge

McCann's is "just" oatmeal, but it's perhaps the best oatmeal widely available in the United States. It's made from nothing but 100% whole grain oat kernels which are grown in Ireland and cut in a device similar to a burmill. The cutting technique provides a much firmer and more complex texture than the rolling which is used on commoditized oatmeal products available in the U.S. This is not an "instant" or "quick" oat product, and these oats have not been precooked at all.

What this means is that McCann's Traditional makes a great bowl of porridge with a fresh grain flavor and an al dente consistency. This is oatmeal with a natural crunch and tang to it. Rolled oats -- especially instant, sugar-added, flavored rolled oats -- don't come close.

The obverse of this is that you are actually cooking these grains rather than merely heating and stirring a pre-cooked product. Be prepared to spend some time -- a half hour or so -- in your kitchen watching over these and stirring them with your spurtle (porridge-stirring spoon). Consider this a luxury, an excuse to slow down for a while. You can find cooking ideas and great recipes at goldenspurtle dot com, which is the home page for the world porridge-making championships. Specialty porridges, made with fresh fruits, liqueurs, and cream sauces, make distinctive desserts if you really want to get creative.

A few more things: these oats are kosher, the can looks sharp, and they make great cookies.....

McCANN'S Steel Cut Irish Oatmeal, 28-Ounce Tins (Pack of 4)
Review by Daniel R. De Roo "Kuhllax24" : Doesn't get much better

Long time Oatmeal eater here. I usually bought McCann's in the store, but it can get pretty pricey. Amazon is a great deal, and you get free shipping.

FYI, medium- to long-term is it unhealthy to consume steel-cut oatmeal UNLESS you soak it in warm water with something acidic between 12 to 24 hours, preferably some fermented milk product like yogurt, kefir, buttermilk, etc. Reason being is that oatmeal contains in its hull enzyme inhibitors that have a chelating effect on your body, i.e., they remove metal from your body. While short-term this may be beneficial (meat eaters stockpile extra iron, copper, etc. over time), medium-term this could lead to deficiencies in essential metals. Soaking the oatmeal at least overnight neutralizes the enzyme inhibitors. Additionally, it allows you to cook up the oatmeal in about five minutes, versus over 30 minutes when left unsoaked.

This recipe follows the recipe in Nourishing Traditions, but basically soak one part oatmeal with one part lukewarm water. Add a little bit of yogurt to create the acidic environment: I use one TBSP per 1/2 cup of oatmeal and 1/2 cup of warm water.

Oatmeal should be eaten with some fat (many of the vitamins are fat soluble), so I add butter or cream. I also add shredded flax and coconut, increasing the healthiness of my breakfast. I then top it off with plenty of raw honey (also from Amazon), which sweetens my porridge and thus makes me look forward to breakfast in the morning.

Enjoy!...

McCANN'S Steel Cut Irish Oatmeal, 28-Ounce Tins (Pack of 4)
Review by good cook "mly8" : This is the Best

McCann's (in the tin) is nothing like the tasteless mush that passes for oatmeal in the U.S.. True, it does take 25 minutes and sometimes you need to fool with the water amount and/or the flame until you figure out what to do to get it exactly as you like -- too high a flame, for example, does away with the water before the oatmeal is completely cooked, but remember you don't want it to cook so long that the special consistency is lost. I've cooked it for years but even so when I took a can to our country place where we have a propane gas stove, it was as though I'd never made it before. However, the finished product is well worth the time. Even unadorned or with just a bit of grated nutmeg, it has a satisfying crunch and slightly nutty taste. My husband, based on bad childhood oatmeal memories, initially turned up his nose at the thought of eating oatmeal; he likes it so much he makes it for himself several times a week. Two of our younger grandkids accustomed to starting the day with cold commercial cereal ask for the "special" oatmeal when they visit. Additionally, it's substantial; a serving at breakfast easily holds you till lunch time. PLEASE NOTE -- what I've written refers only to McCann's in the tin; I've never tried the flakes.