Processing

• To create steel-cut oats, the whole oatmeal grain -- a groat -- is chopped into two to four bits. These tiny, cut oats are alternately called Irish oats, steel-cut oats and pinhead oats, in reference to their resemblance to the heads of pins. Scottish oats have been ground, rather than cut, giving them a finer texture, similar to polenta or cornmeal.

Cooking

• Steel-cut oats require four times the amount of water to oats. They will take 30 minutes of boiling to cook, but for a creamy, nearly effortless oatmeal, make the steel-cut oats in a slow cooker. Add the oats and water, cover with a lid and set the cooker on low for six to eight hours. Add cream to the dish for added flavor and body. Scottish oatmeal's fine texture results in a reduced cooking time compared to the larger grains of steel-cut oats. Use three times the amount of liquid to oatmeal and boil the mixture for 10 minutes or until the oatmeal has absorbed the liquid.

Texture

• Once cooked, steel-cut oats retain a slightly chewy texture. This comes from their initial pinhead shape. Cooking longer than the prescribed time will make the oats more tender. The cooked texture of Scottish oatmeal is smoother and creamier, like grits or cooked farina. Scottish oatmeal is what comes to mind at the mention of porridge. Scottish oatmeal will never have a chewy oat texture after cooking because it starts as a more finely ground product than steel-cut oats.

Uses

• Steel-cut oats are an ideal breakfast food. The high fiber levels of the oats are broken down by the body at a slower rate than sugary, low-fiber cereals, sustaining you for a longer time. Aside from breakfast, steel-cut oats have little use in the kitchen. They take too long to cook to be useful in making baked goods. Scottish oatmeal, with its flour-like texture, is ideal for adding to baked goods as well as for serving as a hot breakfast. Use it to replace part of the flour in recipes to boost the nutrition levels.