The harvested oats are cleaned and warm air is drawn through them in large vats. This helps create the nutty flavor that is a trademark of Irish oatmeal The “groats,” as they are then called, pass through a cutting machine where rotating steel discs cut each groat into four pieces, called pinheads or steeled oats. They can be sold in this stage for those who want to soak or steam the oats before making oatmeal or porridge. Today, though, most of us buy a version that is lightly steamed before being packed, and thus will cook a little faster and easier at home.

    I like mine with just a little brown sugar and light cream, although sometimes just a little butter works, too. I served Irish oatmeal on the breakfast menu at The Asticou, on Mount Desert Island, a 125 year old seasonal hotel, where it was a very popular dish. We also offered Irish bangers (sausage) along with eggs and grilled tomatoes, which very often followed the oatmeal for the perfect Irish breakfast. Of course, these were and in my home today still are accompanied by a pot of Irish breakfast tea, black.

    So let me suggest, then, you consider the Irish part of the beginning of your day, instead of the meal at the other end.  Irish oatmeal is worth the effort, and once you try it, you'll forget about that other stuff.