Bob's Red Mill Organic Scottish Oatmeal, 20 Ounce Bags (Pack of 4)

9/27/12 eta: I noticed some comments about it getting lumpy when cooking on the stove top. I do not have that issue. What I do is I bring the water to a boil. I have the cup measured ready to go. When the water boils, I turn it off and right away I use a whisk to briskly stir the oatmeal in the water. I make sure is well mixed in. Then I put on the lid and let it sit like that with the stove off. I use a stainless steel sauce pan and at around 15 minutes or so, its ready to go and smooth. I have no lumps.One time I forgot the whisk and it did get lumpy. But never with the whisk.I don't ever cook oatmeal in the microwave. It just explodes and makes a big mess. Same happens when I make the Rice and Shine. Might be just me though :)******************************************************************************I like to switch up between the scottish oatmeal and the steel cut. These cook faster, so I have been using them more often. I cook up the 4 servings and put the rest in small reusable containers with lids, and just heat them up the next 3 mornings. When I reheat, I just put on some frozen blueberries and heat it together. Then I add a touch of maple syrup. Filling and hearty breakfast.I am subscribed to the shipments, great price for the 4 bags.I am going to try making oatcakes with it soon :)***********************************************************************eta 10-7-11: OatcakesI found a very simple and old fashioned recipe online for making plain Oatcakes.1 1/2 Cups Scottish Oatmeal1/8 ts salt1 TB butter(or lard) melted1/4 ts baking soda1/2 cup hot waterPreheat oven at 325.Mix the dry ingredients then add the butter and water and knead. Its a very sticky type dough, so I leave it in a bowl at this point to mix it all up first. Then I dump it on my wooden chopping board and I use one of those dough scrapers to manipulate the dough into a sticky ball. Just use extra oatmeal if it gets too sticky. You want it moist enough though.Then divide into 2 balls and roll them into 6-7 inch rounds. I use my hands a lot at this point just to flatten it down. 1/4 inch thick or so. I usually have to flatten out the edge a bit as it starts to dry out at this point and I want it smooth. Doesn't have to be exact.Then I use my stainless steel dough scraper to make 4 quarters on each flat by pushing down with the thin edge. Makes a total of 8 pieces for this batch.Then just bake the pieces for 30 minutes at 325.What is so great about them is that they are not flavored so they are so versatile.I like snacking on them with tea, or add a little healthy butter spread. You can use them to layer deli meats on them.I have send them along with my hubby to work and all he did was add hot water and reconstituted them. Way better than the instant oatmeal.I usually make 2 batches and keep them in a ziplock bag. They last for days that way. So I can add my oatmeal intake any time when I feel like it. Snacks during the day. They are filling and healthy.We eat so many oatcakes now that I get a delivery every month at this point. :)

*Update* As others have stated in their reviews, USE A WHISK. It keeps the cereal from clumping and is easy to use. Also, I would be careful watching it when it boils. If its too hot the oatmeal can boil over and burn you. This company makes some good products and I'm glad they sell them on Amazon.I love this product. The taste is nice and oaty like steel cut oats and much more so than rolled oats but it cooks in less time than steel cut oats. I do love steel cut oats, but I often find I don't have an hour (or close to an hour it seems to cook the steel cut oats) on weekdays to cook breakfast.However, as some reviewers pointed out you do need to adjust the recipe a bit. If you follow the recipe as written on the back you will end up with a clumpy mess, which was the result when I cooked it the first time. I've found (as another reviewer stated as well) that this product is kind of like malt o meal, and cooks up similarly. What you need to do is SLOWLY pour in the oats while stirring the water in the saucepan, this will eliminate the clumpiness (you may still have a few, but not nearly as much if you poured in all the oats at once).The way I make the product which results in a nice creamy hot oatmeal is:1: Add 3 cups water to saucepan and heat to boiling (add salt if you want, I add a few shakes from the dasher)2: Once the water is boiling, add 1/2 cup of milk (I add this to make it creamier, you don't need to) and stir to mix milk and water. Continue to maintain the heat at high3: Very slowly add 1 cup of the oats while continuing to stir the mixture at the same time, you may pause every once in a while and continue to stir, this will help to eliminate clumps4: Once all the oats are added continue to maintain the heat on high while continuing to stir. The goal is to keep the heat just below boiling or at simmering while stirring the mixture, so if the mixture starts to boil, turn down the heat a bit and continue to stir (repeat if needed) - this part takes a bit of time maybe 2-4 min, which is kind of annoying standing at the stove and stirring, but I find it works well for the final product (nice and creamy with no clumps)5: Continue to stir until the oats are just at about the consistency you like them (I like mine nice and creamy, add more water if needed to extend cooking time to make them creamier)6: Once at just about the consistency, remove the saucepan from the heat and cover. Let the saucepan sit for 5 min.7: After waiting 5 min or so, pour the oatmeal in bowls and enjoy, add brown sugar (which I do) or other stuff if you likeI hope this helps. As stated great product from a great company (in my opinion).

This is delicious, classic Scottish-style porridge, but it took me a few tries to get it right. The microwave method simply doesn't work - you end up with a layer of hardened oats and exploding liquid on top. What is best to do is to use a pan. Boil the water as the package directs (though unless you want it salty, I'd use only a dash of salt as opposed to 1/2 tsp.). When you add the porridge, add it into the simmering water bit by bit, whisking throughly during and after. Then simmer as normal with the lid on. This method solved all my problems with the porridge. It made it fluffy, light and truly edible. No more scraping burnt porridge off the bottom of the pan or rushing to break up gluey lumps. Now, I make a batch of this and simply heat it up with a little milk and cinnamon every morning.