Pinhead Oatmeal is the most traditional oatmeal. It’s made from the whole grain, with just the outer husk removed, before the inner groat is cut into three pieces.
Pinhead oatmeal makes a substantial, nutty porridge. There’s no need to soak the oatmeal overnight, but it’s best cooked in a saucepan, and takes longer to cook than porridge oats or stoneground oatmeal.
Oatmeal is also perfect for adding texture and nutritional value to soups and stews, for toppings on pies, puddings and crumbles, and even for coating fish and meat before cooking.