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Steel-cut oats, and other types, are traditionally used to make porridge. They take longer to cook than instant, ground, or rolled oats, typically 15–30 minutes for porridge (or about half this time if pre-soaked). Steel-cut oats are described as being nuttier and chewier than other types of oats. [5]
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Oatmeal is a preparation of oats that have been de-husked, steamed, and flattened, or a coarse flour of hulled oat grains that have either been milled (ground), rolled, or steel-cut. Ground oats are also called white oats. Steel-cut oats are known as coarse oatmeal, Irish oatmeal, or pinhead oats.
In 1964, the then family-owned Odlums Group acquired the business and transferred production to its oatmeal mill in Sallins, County Kildare, which had been in operation since 1910. [1] In 2008, Sturm Foods acquired the McCann's Irish Oatmeal brand, and were in 2010 themselves acquired by Treehouse Foods.
However, making steel-cut oats can be time-consuming (about 20 to 30 minutes). So, she often recommends people make rolled oats instead, which only take five to ten minutes.
Whole oat groats can be cooked as a breakfast cereal in the same general way as the various forms of oatmeal, rolled oats, and pinhead oats; they simply take longer to cook. [3] [5] Rolled oats are used in granola, muesli, oatcakes, and flapjacks (the style of "flapjack" that is like a granola bar, not a pancake).