Bob's Red Mill Organic Scottish Oatmeal, 20-Ounce Bags (Pack of 4)

These are a great whole grain for healthy eating, and they taste great too. My wife likes them with butter and salt but I like 'em sweet with [whatever]. Usually just brown sugar but you could be use a more healthy sweetener or some berries. I find these oats more pleasing than "Irish steel-cut" styles where the whole oat is just cut in two. These oats are like blasted to bits with a bomb.. ok I think stone ground.. but I like to exaggerate that angry Scots blew them to bits. We subscribed to this product, we like it so well. Recommendations: Buy, Eat.

I don't cook my Scottish oatmeal but stir it into a bowl of unsweetened yogurt, agave syrup, chopped almonds and a spoonful of ground flax seed. It makes for a wonderfully healthy, high protein, high fiber breakfast which keeps me full for hours and hours and full of energy.

My father eats raw oatmeal daily (he's now 93 and still rides a stationary bike fast and steady for an hour a day!) and and I tend to not cook things either, especially oats or veggies. Raw is where it's at..as much as possible anyway. Cooking takes some of the vitamins and fiber out. Delicious and highly recommend!

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This is delicious, classic Scottish-style porridge, but it took me a few tries to get it right. The microwave method simply doesn't work you end up with a layer of hardened oats and exploding liquid on top. What is best to do is to use a pan. Boil the water as the package directs (though unless you want it salty, I'd use only a dash of salt as opposed to 1/2 tsp.). When you add the porridge, add it into the simmering water bit by bit, whisking throughly during and after. Then simmer as normal with the lid on. This method solved all my problems with the porridge. It made it fluffy, light and truly edible. No more scraping burnt porridge off the bottom of the pan or rushing to break up gluey lumps. Now, I make a batch of this and simply heat it up with a little milk and cinnamon every morning.

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This oatmeal has more flavor than any other oatmeal I've ever tried. It has a wonderful natural sweetness and a slightly chewy texture. It is full of fiber and really needs nothing added to enjoy it's simple "deliciousness"!

I highly recommend this product as well as Bob's Red Mill 5 Grain cereal. Outstanding products.

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9/27/12 eta: I noticed some comments about it getting lumpy when cooking on the stove top. I do not have that issue. What I do is I bring the water to a boil. I have the cup measured ready to go. When the water boils, I turn it off and right away I use a whisk to briskly stir the oatmeal in the water. I make sure is well mixed in. Then I put on the lid and let it sit like that with the stove off. I use a stainless steel sauce pan and at around 15 minutes or so, its ready to go and smooth. I have no lumps.

One time I forgot the whisk and it did get lumpy. But never with the whisk.

I don't ever cook oatmeal in the microwave. It just explodes and makes a big mess. Same happens when I make the Rice and Shine. Might be just me though :)

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I like to switch up between the scottish oatmeal and the steel cut. These cook faster, so I have been using them more often. I cook up the 4 servings and put the rest in small reusable containers with lids, and just heat them up the next 3 mornings. When I reheat, I just put on some frozen blueberries and heat it together. Then I add a touch of maple syrup. Filling and hearty breakfast.

I am subscribed to the shipments, great price for the 4 bags.

I am going to try making oatcakes with it soon :)

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eta 10-7-11: Oatcakes

I found a very simple and old fashioned recipe online for making plain Oatcakes.

1 1/2 Cups Scottish Oatmeal

1/8 ts salt

1 TB butter(or lard) melted

1/4 ts baking soda

1/2 cup hot water

Preheat oven at 325.

Mix the dry ingredients then add the butter and water and knead. Its a very sticky type dough, so I leave it in a bowl at this point to mix it all up first. Then I dump it on my wooden chopping board and I use one of those dough scrapers to manipulate the dough into a sticky ball. Just use extra oatmeal if it gets too sticky. You want it moist enough though.

Then divide into 2 balls and roll them into 6-7 inch rounds. I use my hands a lot at this point just to flatten it down. 1/4 inch thick or so. I usually have to flatten out the edge a bit as it starts to dry out at this point and I want it smooth. Doesn't have to be exact.

Then I use my stainless steel dough scraper to make 4 quarters on each flat by pushing down with the thin edge. Makes a total of 8 pieces for this batch.

Then just bake the pieces for 30 minutes at 325.

What is so great about them is that they are not flavored so they are so versatile.

I like snacking on them with tea, or add a little healthy butter spread. You can use them to layer deli meats on them.

I have send them along with my hubby to work and all he did was add hot water and reconstituted them. Way better than the instant oatmeal.

I usually make 2 batches and keep them in a ziplock bag. They last for days that way. So I can add my oatmeal intake any time when I feel like it. Snacks during the day. They are filling and healthy.

We eat so many oatcakes now that I get a delivery every month at this point. :)