At any given time, there may be upwards of three different varieties of oats in my kitchen cabinet. For baking, I’ve got my traditional rolled oats. When I’ve got time on my hands, I pull out the steel cut oats and treat myself to a bowl sweetened with just a tad of maple syrup. And then there are the typical days, where I want a warm, filling breakfast that’s ready in five minutes. It’s on these days that I rely on my McCann’s Quick Cooking Rolled Irish Oats.
I was never a fan of quick cooking oats. To me they lack texture and flavor. Then, a few year’s ago I tried out McCann’s version hoping they would be redolent of my beloved traditional Irish steel cut oatmeal. I was pleasantly surprised by their chewy texture and full-bodied flavor.
Here, I’ve upped the ante by cooking these oats in coconut water, which imparts a delicate sweetness. Continue reading→