This recipe comes to us from "The Splendid Grain".  The author learned to cook oatmeal in a Scottish kitchen where the cook introduced her to the use and tradition of a Spurtle; the narrow stirring stick used in cooking Scottish meals.  These can be of simple design, but often are elaborately carved with a thistle on top.  The tradition is that the oatmeal is stirred with a spurtle held in the right hand in a clockwise direction.  According to this tradition, dating to the 15th C, one does this, ‘Lest you invoke the devil’  If you don't have a spurtle lieing about, the handle of a wooden utensil or even a chopstick will do the trick with my guarantee that the devil won't mind the substitution.

Rolled oats have had the hulls removed, then steamed, then rolled making them cook faster.  Some of the nutritional benefit is lost in exchange for the convenience of a faster cooking time.  Steel cut oats, also known as Irish or Scottish oats have had the hulls removed and then sliced in two or three pieces.  They will have a chewier, more robust feel in your mouth along with a creamy taste.  If you have interest in cooking Steel cut oats, leave us a note and we'll add it to the site.

If you have a crock pot you can cook steel cut oats overnight and wake up to the aroma of hot, nutty oatmeal in the morning.