Not Martha

McCann’s Irish Oatmeal and Golden Syrup

McCanns Irish Oatmeal and Golden Syrup in my cabinets

I’ve recently converted to McCann’s Irish Oatmeal, the Quick & Easy version. I love steel cut oatmeal in the morning but it can take a long time to cook. McCann’s is still still whole oats (not rolled) but cut into smaller pieces, as though somebody left the food processor spinning a bit too long. So, McCann’s lack some of the loveliness of steel cut oats, but make up for it in the 5-minute cooking time.

I’ve also recently been converted to Golden Syrup, first introduced to me by my friend Maggi. If you’ve never had it it’s thick like honey but tastes a bit like caramel. It’s good on pancakes and waffles, and intensely sweet so I only use a bit. It’s so much fun to watch as it slowly drips off the spoon and does that ribbon/curly thing before settling back into the pile of syrup. It’s about as much excitement as I can handle first thing in the morning.

oatmeal and syrup in morning light

Add pecans to your oatmeal and it’s not quite like having pecan pie but you can always pretend.

· comments [39] · 01-5-2011 · categories:food ·

39 responses so far ↓

  • 1 Stiney // Jan 5, 2011 at 12:02 pm

    McCann’s makes traditional steel-cut oatmeal. I’ve never seen their “Quick & Easy” version in the store, actually. Just make sure you’re buying the right one!

  • 2 Robin // Jan 5, 2011 at 12:05 pm

    Trader Joes has a quick and easy steel cut oatmeal too, just as a fun fact!

  • 3 Seanna Lea // Jan 5, 2011 at 12:24 pm

    I need to get back to making oatmeal in my crockpot. Then I can set it up before bed and have tasty-tasty food for when I get up.

  • 4 megan // Jan 5, 2011 at 12:28 pm

    Stiney – Ah! Good to know, thank you. Figures my (standard) grocery store would only carry the quick and easy version. I’ve updated the post to reflect this information.

    Robin – Thanks! We get there frequently so I’ll stock up.

    Seanna Lea – You are a more responsible person than I am:) Every time I attempt to do the crock pot thing (0r the soaking overnight thing) my morning plans don’t work out and I have a bunch of soggy oats left uneaten.

  • 5 Sarah S // Jan 5, 2011 at 12:53 pm

    I just finished up some of this oatmeal for a late lunch. Delicious! Now I’m intrigued about golden syrup.

  • 6 Katie // Jan 5, 2011 at 1:00 pm

    We love steel cut oatmeal too, and recently made the breakfast-changing discovery of making it the night before.

    I have a jar of golden syrup in my pantry that I haven’t known what do with, I’ll try it tomorrow morning, thanks.

  • 7 Kara // Jan 5, 2011 at 1:26 pm

    I eat oatmeal every morning and am always thrilled to have more options to mix up the monotony. Off to find golden syrup….

  • 8 Amy in StL // Jan 5, 2011 at 1:33 pm

    Both of these things remind me of the recipe I saw for british flapjacks. They’re not pancakes, they’re kind of a sweet oatmeal bar – which my boyfriend loves to take on fishing trips.

  • 9 Gemma // Jan 5, 2011 at 2:27 pm

    Oh, this is one of my favorite meals, actually! Just delicious! Another super-delish, but maybe dangerously addictive use for Golden Syrup is:

    Salted Caramel Popcorn – old recipe from the now defunct Cookie Magazine!

    makes about 14 cups

    This insanely good mix of sweet and salty is treacherously hard to stop eating.
    Install a bigger sink and double the recipe.

    10 cups oil-popped popcorn (Trust me, the air-popped and microwavable kinds don’t work. We pop 1/3 cup of kernels in 1 tablespoon of oil.)
    1 1/2 cups coarsely chopped or crushed pecan halves or pieces, toasted in a 350-degree oven for 7 minutes
    1/2 cup (1 stick) salted butter
    1 cup brown sugar

    1/4 cup Lyle’s Golden Syrup (available at Whole Foods and some specialty stores) or light corn syrup
    1 teaspoon vanilla
    1/2 teaspoon baking soda
    1 1/2 teaspoons kosher salt

    Unless you have the world’s largest mixing bowl, give your kitchen sink a quite thorough scrubbing and an equally thorough drying, then dump the popcorn and pecans into it. In a small pot over medium-low heat, melt the butter with the brown sugar and syrup, stirring, until the mixture comes to a boil. Boil for 5 minutes, stirring constantly, then remove from the heat and add the vanilla, baking soda, and salt, and stir vigorously. (The mixture will get very foamy and light.) Pour it over the popcorn and pecans, and use a wooden spoon to stir it quickly, gently, and well. Spread the coated popcorn mixture out on a pair of large, rimmed baking sheets, and heat it in a 200-degree oven until it feels dry to the touch, about 20 to 30 minutes. Cool completely before packaging, about 20 minutes.

  • 10 Gemma // Jan 5, 2011 at 2:28 pm

    Sorry the formatting of my message is so messy… but seriously try this recipe out some time, it is wildly popular with my Providence pals!

  • 11 Katie // Jan 5, 2011 at 3:27 pm

    Well, both of my suggestions were already suggested – making the night before and reheating in the morning (something I’ve done in the past to make breakfast with four kids easier) and soaking overnight. I soak my oats now, with a bit of whey added in, and cook them up in the morning. I do a big batch that lasts us three to five days and then reheat each morning. It is best the morning of, but reheated they are quite good as well. I’m a big fan of the chewiness of steel cut oats..yummy!

  • 12 megan // Jan 5, 2011 at 3:35 pm

    Katie – I’ll have to make bigger batches to reheat, I hadn’t really considered that. Do you freeze the oatmeal? Or just keep it cold in the fridge?

    I have a friend who cooks, adds toppings and then freezes individual oatmeal portions to microwave later, it’s a DIY version of frozen oatmeal that Trader Joes used to sell. I would do this but we (brace yourselves) don’t have a microwave, our itty bitty kitchen simply don’t have space for one.

  • 13 Gretchen // Jan 5, 2011 at 4:12 pm

    This link has been a revelation to me (and I thought I got it from you, but perhaps I was wrong…). Anyway, I have started doing this on Sunday night while watching tv and just set the timer and when it beeps, I take it out and put it in the fridge. No soaking, no stirring, just EASY!

  • 14 megan // Jan 5, 2011 at 4:18 pm

    Gretchen – I think I did post that in the past. That is a great idea. Doesn’t work for our house since we would never remember it was there and the lacking of a microwave, but if one is dedicated to oatmeal for breakfast it’s perfect.

    p.s. I think I’m talking myself into finding space for a microwave.

  • 15 megan // Jan 5, 2011 at 5:31 pm

    Gemma – Thank you so much for sharing the recipe! I went ahead and re-formatted it so that it showed up more cleanly, I do hope that is ok.

  • 16 Cathy // Jan 5, 2011 at 5:59 pm

    And Golden Syrup is great to use in your Pecan Pie recipe instead of Corn Syrup. Just gives it a more caramelly taste!

  • 17 Melissa Dominic // Jan 5, 2011 at 6:26 pm

    everything about this sounds delicious!

  • 18 betty // Jan 5, 2011 at 6:55 pm

    I love Mccanns, but now that I’m on a stricter budget i’ve tried the tj version, and it is pretty comparable.

  • 19 Michelle // Jan 5, 2011 at 10:20 pm

    Oooh, Golden Syrup. I’d heard about it but never actually tried it. I need to hunt some down now. Do you happen to have a fancy rice cooker, you know the Japanese kind with the fuzzy logic and ten bajillion functions? If you do, it makes a great oatmeal maker. I premake my steel cut oatmeal on Sundays using the porridge function: 1 cup of steel cut, dash of salt, 3 cups water (ignoring the premeasures on the bowl) and hit porridge. An hour or so later, perfect steel cut oatmeal. Then I just stash it in the fridge and reheat in the mornings in the microwave with a little water added to loosen it up.

  • 20 tina // Jan 5, 2011 at 10:31 pm

    yum, yum, this is a timelypost! i am also a fan of the make-a-big-batch of the stell cut oats and reheat a little everyday (i just keep it in the fridge too). i cannot tolerate the mush of any more-processed oats for some reason. also, my absolutely favorite topping is vanilla ice cream…kept in a separate bowl so that it doesn’t all melt before i can eat it and combined by the spoonful — this probably negates any health benefit of the oatmeal, but yummmmm.

  • 21 megan // Jan 5, 2011 at 11:33 pm

    Michelle – I don’t have a rice cooker, but I will acquire one when I get a bigger kitchen. Great to know they are good for oats, thank you!

    Cathy – Great tip, thanks. I used it in a Nigella recipe to make butterscotch pie topping, so so good.

  • 22 Linda // Jan 6, 2011 at 7:02 am

    I make the steelcut oats once a week in the crockpot, leave them in the fridge and microwave as we need them. I’m going to give the golden syrup at try, though – sounds great!

  • 23 Tina // Jan 6, 2011 at 7:24 am

    I grate an apple into the pot when the water boils, it adds a nice sweetness without having to add sugar. A dash of maple extract and a small amount of brown sugar is good too.

  • 24 Kitty // Jan 6, 2011 at 7:45 am

    I remember having Golden Syrup on toast for breakfast as an extra special treat when I was a child. Being a UK product it can be found in any supermarket (where it comes in tins not jars for some reason), that said you wouldn’t be able to find corn syrup that easily.

  • 25 Nancy // Jan 6, 2011 at 8:02 am

    Throw some raisins in with those pecans (of which I heartily approve) and it’s like eating oatmeal cookies for breakfast.

  • 26 maria // Jan 6, 2011 at 8:31 am

    Sorry to be off-topic, but I love the bowl-mug that your oatmeal is in (Huge oatmeal lover here too–almost every morning)
    Can you tell me where you purchased that bowl?

  • 27 LauraVW // Jan 6, 2011 at 9:34 am

    If you have any Golden Syrup left over, another nice thing to do with it is make hot chocolate sauce for ice cream: mix equal parts syrup, butter and cocoa powder in a pan, stirring them together while melting everything over a low heat. (Not advised if you’re on a new year health kick, of course!)

  • 28 Manders // Jan 6, 2011 at 1:30 pm

    Flapjacks are some of my favorite things in the whole, whole world, as is golden syrup. I spent some time in the UK in college and STILL crave flapjacks on a regular basis.

  • 29 megan // Jan 6, 2011 at 2:28 pm

    LauraVW – Oh! That sounds amazing.

    Maria – No trouble at all, we love them. They were labeled “chili bowls”, I bought them to make the tentacle pot pies. In retrospect I actually wish we’d gotten those ones with little handles. We found them at Fred Meyer (a general purpose department store/grocery here in Seattle).

  • 30 RLW // Jan 6, 2011 at 2:51 pm

    Great to see another good recipe for Lyle’s golden. I’m a die-hard fan. Believe it or not I fell in love with the stuff doing a physics project – it turns out Lyle’s Golden has been used by a couple of physics research groups in Cambridge and Toronto to do fluid dynamics experiments because it’s so thick and goopy. They call the loopy patterns it makes when you drizzle it the “meandering syrup instability”.

    You might get a kick out of this!
    And it tastes so good.

  • 31 megan // Jan 6, 2011 at 2:54 pm

    RLW – “meandering syrup instability” is awesome, thanks so much!

  • 32 Kate // Jan 7, 2011 at 7:28 am

    I remember having the Lyle’s syrup as a kid for breakfast on buttered toast. The picture on the tin is of a dead lion with bees who have built a nest presumably inside and the caption around the picture says,”from the strong comes forth sweet…” Something like that.
    It was heavy thinking first thing in the morning especially for something as innocent as syrup.
    Also my mom used this syrup for leftover yorkshire pudding, doing double duty as dessert.

  • 33 just barrie // Jan 7, 2011 at 10:18 am

    I use that syrup for my granola bars! Love.

  • 34 Gemma // Jan 7, 2011 at 11:12 am

    Thank you for tidying up for me :)

  • 35 regan // Jan 7, 2011 at 7:13 pm

    Oh how I love Golden Syrup, but it is so impossible to find. I had a friend that made frequent trips to CA smuggle it back for me but since we’ve moved I’ve been doing without. Maybe it’s time to start the hunt here.

  • 36 lindsey // Jan 14, 2011 at 8:48 pm

    best idea ever for steelcut oatmeal lovers: zojirushi rice cooker, set to cook in the AM! love it!

  • 37 Maureen // Jan 19, 2011 at 5:43 pm

    I set up my regular-style steelcut oats, raisins and water before going to bed – just set it all in the saucepan, ready for the morning. The oats absorb some water and get softened; the raisins plump up and the whole things cooks in about five minutes.

  • 38 John R. Van Atta, PhD // Feb 12, 2011 at 11:26 am

    I was a group vice president of Quaker Oats in Chicago for 8 years. We left to go to Santa Barbara and now love McCann’s Oatmeal. However, I can’t get McCann Oatmeal from Safeway/Von’s in Santa Barbara and it takes about 6 miles to go to Ralph’s. Can you help us? Thanks, John

  • 39 McCann's Irish Oatmeal // Feb 13, 2011 at 5:46 pm

    Thanks so much for the great recipe and review of our Irish Oatmeal – feel free to become a fan of our Facebook page!

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