Wednesday, January 5, 2011
Yesterday I decided to try something new for breakfast: Irish (Steel Cut) Oatmeal! It's very coarse, slow cooking raw sort of oat, and I'd never had it before so I thought I'd give it a whirl!The serving size on the back was 1/4 cup, but that seemed small to fuel my 1.5 hrs on the trainer, so I bumped it up to 1/3 cup dry oats.
Note to self: Irish oatmeal expands. A lot.
I think it must be because it's so raw to start with, and you cook it for 30 minutes, which gives it LOTS of time to absorb water. As it cooked, I realized that 1/4 cup would have been just dandy. Lesson learned.
I cooked it for just under the recommended 30 minutes because I always like oats soupy vs. sticky. I think this left it with great texture. It was soft but not mushy or sticky, and retained the shape and texture of the original grains.
I topped it with dried cranberries, almonds, and honey. And, gasp, I think I liked it more than regular oatmeal! It's a texture thing. I'll have to go buy my own box, or steal my mom's...
I'm off to load up the car and hit the road. See you in North Carolina!
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