John Mc.Cann's Steel Cut Irish Oatmeal

John Mc.Cann's Steel Cut Irish Oatmeal

John Mc.cann's

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World's Columbian Exhibition. Chicago, 1893. Certificate of Award Uniformity of Granulation: Signed Chas. Keith, Individual judge. Approved N.B. Critchfield, President of Departmental Committee. Approved John Boyd Thacher, Chairman Executive Committee of Awards. Dated 28th June 1894
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100% Whole Grain Irish Oats.


Mixing Directions for Irish Porridge: Into four cups of briskly boiling water sprinkle one cup of oatmeal, stirring well. When the porridge is smooth and beginning to thicken, reduce heat and simmer uncovered for 30 minutes, stirring occasionally. Traditionally served with fresh buttermilk, Irish porridge is also good with milk or cream and brown sugar or honey, or with butter. Short Cut Method to Steel Cut Oats: Boil four cups of water in a pot. Add 1 cup of steel cut oats and simmer 1 minute. Cover pot and store overnight in refrigerator. The next morning cook the oatmeal on low 9-12 minutes; stirring occasionally. This recipe prepares 4 servings. For thicker oatmeal, use less water.

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