Oatmeal, Irish, Steel Cut

28 oz.

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Oatmeal, Irish, Steel Cut
Product Details

Non GMO. Non GMO project verified. 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. Imported. Soluble fiber from oatmeal, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease. One serving of oatmeal supplies 2 grams of the 3 grams of beta-glucan soluble fiber necessary per day to have this effect. 100% natural Irish oats. 100% Whole Grain: 16 g or more per serving. Eat 48 g or more of whole grains daily. International Exhibition 1876. International Exhibition: Awarded by United States Centennial Commission. Philadelphia MDCCCLXXVI. Certificate of Award. John McCann. Group IV United States Centennial Commission (In accordance with the Act of Congress). Philadelphia, September 27th 1876. - John L. Campbell, Secretary; A.T. Goshorn, Director General; Jos. R. Hawley, President. Exhibition of the Works of Industry of All Nations MDCCCLI: London 1851. HRH Prince Albert President of the Royal Commission: London 1851. Oatmeal is a low saturated fat, sodium free, cholesterol free food, and a good source of fiber. Contains 2.5 g of total fat per serving. May the road rise to meet you. May the wind be always at your back. May the sun shine warm upon your face. Irish blessing. Imported from Ireland.


100% Whole Grain Irish Oats.


Cooking Directions: 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 about 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 to Steel Cuts Method: 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 for 9-12 minutes; stirring occasionally. This recipe makes 4 servings. For thicker oatmeal, use less water.

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