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Here’s an inconsequential fun fact: I have never had steel cut oatmeal before. I’ve had every other oatmeal, from instant-in-the-microwave to five-years-on-the-stove (steel cut, of course, falls into the latter category) except this one.

I actually bought a can of it several years ago right before our last move. And I just realized that I never saw it again, along with a stove-top popcorn maker and some kitchen towels. How does that happen? We were the only ones who moved us!

It’s taken me a long time to find another can. Because apparently steel cut oatmeal is not located with, you know, the oatmeal. It’s in the specialty health foods aisle. Who thought of that?

Anyway, the can says to use four cups of briskly boiling water with one cup of oats, but that sounded like a lot of oatmeal, so I cut it in half (and it still ended up being a little more than I could eat). I actually pre-boiled the water in my electric kettle before pouring it into the pot because this already takes half an hour of cooking, I didn’t feel like waiting nearly as long for the water to boil.

desert honey and irish oats

When it was done I decided to take it easy on additions so I just drizzled some honey on top. Sadly, these oats need something with a little more punch because the oatmeal overpowered the honey (that’s saying a lot, isn’t it?). I love honey but I don’t want to have to dump in half a cup.

Also, I got that five pound jug of honey at Sam’s for all of $6. That’s how much a small little honey bear at the grocery store costs. Thank goodness honey doesn’t spoil, right?

I may or may not have looked like this when I found it.