Steel-cut oats (US), also called pinhead oats, coarse oatmeal (UK), or Irish oatmeal are groats (the inner kernel with the inedible hull removed) of whole oats which have been chopped into two or three pieces. The pieces can then be processed further to make rolled oat flakes, of smaller size than flakes of whole groats, or sold for consumption as "steel-cut oats".
Steel-cut oats are traditionally used to make porridge, as well as oat cakes, etc. However, they take longer to cook than instant, ground, or rolled oats, typically 15–30 minutes for porridge (or about half this time if pre-soaked). Steel-cut oats are described as being nuttier-flavoured and chewier than other types of oats.
Steel-cut oats derive their name from the process by which they are produced – large steel blades chop the groats into two or three pieces, resulting in a texture chewier and coarser than other oats.
Steel-cut oats have been portrayed as healthier than other more processed forms of oatmeal. This is based upon having a lower glycemic index. However, the difference is negligible and other nutritional measures are very similar.
- All About Oats
- A Scots manufacturer's Web site: Pinhead Oatmeal is the most traditional oatmeal. It is made from the whole grain, with just the outer husk removed, before the inner groat is cut into three pieces.
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