oatmeal

Rolled oats, while creamy, soothing, and convenient, often verge on mushy or even gluey in texture. Steel-cut oats, while nutty and toothsome, take nearly double the time to prepare as rolled, and if undercooked come off a bit gravelly. The question arises, then: how can we glean the benefits of both and simmer up a bowl of oatmeal that has exceptional texture and flavor and is convenient to boot?

Thankfully, the answer couldn't be simpler: instead of sticking to one variety or another, use equal parts steel-cut and rolled the next time you start your day off the oaten way. I've been a steadfast convert ever since I tried this ridiculously simple tip gleaned from April Bloomfield's much-loved cookbook, and I suspect once you try it for yourself, you'll follow suit. The resulting texture is simultaneously creamy and chewy, toeing the line perfectly between the pros and cons of each variety.

Recipes for green food, whiskey-infused treats, indulgent potato dishes, and other Irish delights abound, but — believe it or not — I'm most partial to an Irish ingredient with humble, hearty origins: oats. So when we received a shipment of three varieties of the Irish grain, my eyes lit up and my stomach immediately began to grumble. A little simmering and stirring later, I sat down to a hearty bowl of each seasoned with naught but a pinch of salt and a pat of butter to let the true texture and flavor of each variety shine. Keep reading to learn which tin (or bag) is right for your morning routine.

From left to right: McCann's Steel Cut Irish Oatmeal, Kilbeggan Organic Porridge Oatlets, Flahavan's Irish Steel Cut Oatmeal

McCann's Steel Cut Irish Oatmeal

Chances are, if you've had steel-cut oats stateside, McCann's Steel Cut Irish Oatmeal was the variety you tucked into. Chewy, dense, and nutty, I consider them to be a standard-bearer of sorts and regularly turn to their gold-bedecked tin when simmering up my morning pot of oats or to add texture to a big batch of baked oatmeal.

Keep reading for my thoughts on Kilbeggan and Flahavan's oaten offerings.

The next time you go to reach for coconut water, don't sip it, stir it! Rather than using milk or water to make a bowl of oatmeal, use coconut water instead. Deemed nature's sports drink, coconut water has more potassium than a banana as well as calcium, magnesium, and additional electrolytes to keep the body balanced and hydrated throughout the day.

With its slight nutty taste — you can also opt for a variety of fruity flavors — mixing coconut water with oatmeal can add extra flavor and nutrients to your breakfast staple. And while it's loaded with flavor, coconut water contains no saturated fat and has only 45 calories per cup. Top with a few slices of fresh fruit to complete this sweet, all natural breakfast.

Oatmeal may never have the magnetic allure of luscious chocolate cake or breakfast brethren like lofty dutch babies or loaded breakfast burritos. Still, one need not resign to a bland or gloppy bowl: I start almost every day with a bowl full to the brim and have yet to grow bored. Here are a few tips that are too good not to share.

1. Don't forget the salt: While the instructions on the tub of oats might imply that salt is optional, quite frankly it's not. Your bowl of oatmeal shouldn't taste salty (unless, of course, you're trying a savory iteration, like the one below), but adding a hefty pinch will help enhance flavors whether nutty, sweet, or creamy. Just make sure to season to taste after it's done cooking; if you add it at the start, the oats will release less of their starch, and the resulting texture won't be as creamy.
2. Skip instant oats: These flaky par-cooked fragments might simmer up quicker, but with a catch: the resulting bowl of oatmeal will be reminiscent of wallpaper paste. Instead, try rolled (old-fashioned) oats or steel-cut groats. Not only are these options more toothsome and robustly flavored, they'll stave off hunger longer.
3. Swap out water for other liquids: Boost flavor by experimenting with other liquids. For a creamier bowl, try milk or nondairy alternatives like almond or soy milk. For zestier flavor, replace up to half of the water with juices like pomegranate or orange.

Keep reading for three more tips.

My guy and I are both big fans of oatmeal for breakfast, and on a recent morning, the two of us got into a discussion about the differences between old-fashioned oatmeal, quick-cooking oats, instant oatmeal, and steel-cut oatmeal — all of which are in our pantry. What makes each one distinctive? And do they all have the same nutritional value?

All types of oatmeal are made from groats, or ground oats that have been hulled, or dehusked. Traditional, old-fashioned oatmeal — the kind most commonly seen in cereal, granola, and muesli — is made from groats that have been steamed, rolled flat, and then flaked. Quick-cooking rolled oats, sometimes called quick oats, are cut into small pieces before being steamed and rolled. Irish oatmeal is my personal favorite; also known as steel-cut oatmeal, it is made up of groats that have been chopped into small pieces instead of flattened. It has a chewier texture and takes longer to cook. Instant oatmeal is precooked and then dried.

The nutritional profile across all varieties of oatmeal is the same — although certain types are often portrayed as nutritionally inferior. Instant oatmeal, for example, is still a whole grain, but it has a higher glycemic index and is more likely to contain sweeteners or sodium.

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Oatmeal offers a number of health benefits on its own, but this breakfast superstar benefits from some company. Adding toppings to oatmeal not only makes it tastier, but many add-ins improve your health as well. Dress up your morning bowl depending on your nutritional needs. Here are the best toppers to increase your fiber, calcium, and protein. Plus, all these toppings lower bad cholesterol, just like oatmeal!

• Fiber: In addition to keeping you regular, fiber also lowers the risk of heart disease and diabetes. Raspberries deliciously top the charts as the most fiber-rich fruit. With 4 g per half cup, this addition doubles your overall fiber intake when added to the 4 g of fiber in oatmeal. The recommended daily fiber intake for women is 28 g, and a raspberry-topped bowl of oatmeal helps get you almost a third of the way there before noon. Not in the mood for a tart topping? Pears, apples, and dried figs are all close seconds to get extra fiber in your diet. If you want to add a little texture to your oatmeal, barley contains a higher fiber content than oatmeal, and you can mix the two together.
• Calcium: The not-so-secret mineral to strong bones, calcium is also necessary for heart, muscle, and nerve function, so don't skip out on your recommended intake. For women, 1,000 mg to 2,500 mg is the ideal amount to absorb daily. Vitamin D makes it possible for calcium to be absorbed by the body, so combining the two is most beneficial. Foods that contain adequate amounts of both vitamin D and calcium include fortified soy milk, dairy milk, and certain yogurts. These easy additions also add protein, among various health benefits. Note that if you don't receive a lot of sun exposure where you live, you may want to increase your vitamin D intake.
• Protein: Although they have a bad reputation for their fat content, nuts are a great source of protein. Adult women require about 46 g of protein per day, so adding some into your breakfast is key. Nuts also contribute heart-healthy fats, antioxidants, and fiber, which can help with weight loss by keeping you feeling full longer. Keep the portion to about one ounce of nuts a day (approximately 28 g). The healthiest and tastiest toppers include walnuts, pecans, and almonds.

Maybe it's due to the fact that I grew up overdosing on them, but as an adult, I've never been much of a granola bar fan. That is, until I made these granola bars.

I don't know how else to explain this discrepancy, except to say that homemade granola bars, not unlike homemade granola, taste utterly different from the conventional kind. Unlike the store-bought variety, these bars are pliable on the tooth, imbued with Indian spices like cardamom and cinnamon, and filled to the gills with nothing but toasted oats, seeds, and dried fruit.

This recipe, which comes courtesy of Michelle Obama and the White House kitchen, is simple enough. Still, it takes some finesse to nail down the last cutting bit without making a huge mess. The key, I discovered, is to let them cool completely (this takes hours), then cut them using a serrated knife that's dipped in hot water in between slicings. But the end result, I promise, is completely worth the effort. Keep reading to get the granola bar recipe.