Pure, classic Irish oatmeal, with nothing added and nothing taken away
Pack of six 16-ounce boxes
Completely natural, no processing, no addition, and nothing artificial
McCann's Oatmeal is more than just a breakfast cereal--it is becoming increasingly popular as a versatile baking ingredient
McCann's has been making the classic oatmeal product for more than 150 years--the makers of the finest Irish oatmeal
This price is for six 16 ounce pkgs
Most Helpful Customer Reviews
Once over the age of fifty, pants are to be worn up to the chestline, and oatmeal is a necessary part of one's diet. Not so with McCann's steel cut oatmeal. It should be a staple of diets for the young and old. The slow cooking (25 minutes), kind tastes better than the rapid instant variety, plus sets the tempo of the day, punctuating the virtue of patience has its reward. For weeks I tried to persuade Jewel to continue replenishing the slow cook McCann Oatmeal, to no avail. Inadvertantly I discovered this product might be procured through Amazon.Com at a significantly better price. Be- cause I eat this stuff faithfully I put the purchase on a regular schedule for a further saving. All in all I claim to be satisfied with McCann. As to the art work on the container, which was a one time expense, it has no rival. I get the oatmeal in a box then pour that into the cool looking can. Good stuff! Cheers Dennis
I really don't care for the regular oatmeal. It's too easy to cook too long and gets too mushy. Sorta just grows in my mouth when I try to eat it. These steel cut oats, taste sooo much better. I don't follow the directions for cooking. It's just me and I'm not going to go through that much trouble. I just measure out about 6-8 teaspoonfuls, put in small pot and add enough water to cover the oats well. I bring it to a boil, cover, remove from heat and let sit for about 3-5 minutes. They are chewy and not mushy. I enjoy them with sliced banana, apples & cinnamon (sliced apple, sprinkled with cinnamon & microwaved ~ 1 1/2 minutes), or a little agave, and maybe some milk (I use soy milk, due to milk allergy). They are also good & add a nice texture when used in baking cookies, bread, brownies, etc.
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