I love oatmeal.

No, not the just-add-water, more sugar than substance stuff, quick oats or even “old fashioned” oatmeal, although any of those will do if I can’t get the real stuff.

John McCann’s Steel Cut Irish Oatmeal.

It comes in a can and, when you open it up, the contents bear little resemblance to the rolled oats best reserved for oatmeal cookies and the like. 

Rather than flattened out and made soft, these oats have just been cut into smaller bits, to let the water in and the oaty goodness out.

When cooked, the texture is completely different to the soggy stuff you argued with your parents about eating as a child.  The flavor is nutty, the texture thicker, and actually a little chewy.  Try it one time (I blame my cousin, Donna Jean, who introduced me to McCann’s at age 17) and you’ll be spoiled for all other oatmeal.

The only drawback is the cooking time—the directions on the back of the can recommend bringing it to a boil, waiting for it to get smooth and begin to thicken, and then cook it for ANOTHER 30 minutes.

But, I made a couple of discoveries.  One is that you can soak it overnight, like dried beans. Then, it cooks in less time than rolled oats.

If you make a big batch, you can put most of it into a plastic container and microwave portions over the next few days.

Best of all: One morning, when my cooking was interrupted by my sister who wanted to take an hour-long walk, I made a second discovery. You can put the ingredients into a pan, bring it to a boil, then turn off the heat and, well, go for a walk or something.  When you get back, it cooks in about five minutes.

To yummy, gooey, chewy, even kinda crunchy wonderfulness.

Mmmmmmmmmmm………Oatmeal……….