Oatmeal of Alford is renowned for its traditionally nutty flavor and unique texture. Pinhead oats are whole oats that have been cut into pieces and have a chewier, nuttier texture than rolled oats. Their flavor can be attributed to the final drying process, which takes place in an old fashioned 'flat kiln', which is believed to be the only one of its kind used in Britain today.

This organic, stonecut oatmeal is not just a step - but a flight of stairs - above the oatmeal we grew up with!

And it's good for you!
As part of a low fat diet, oatmeal can help reduce cholesterol levels, and it is a natural food and contains NO additives, preservatives or colorings.

ChefShop.com is the exclusive source - as mentioned by Lynne Rosetto Kasper of the Splendid Table and Food & Wine - for Oatmeal of Alford.

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Basic Cooking Instructions
Bring 1/3 cup oatmeal and 1 cup water to a boil, add a pinch of salt, cover, and simmer for 5 minutes.

Add your favorite toppings: fresh fruit, nuts, honey, raisins, hot milk, or brown sugar, or maple syrup. Try Oatmeal of Alford with our Muscovado Sugar or Cornelia's Apricot Syrup for a real treat!

About the Producer
Oatmeal of Alford is produced at Montgarrie Mill, Alford, in the heart of Aberdeenshire in the rich agricultural lands of Northeast Scotland. There has been a mill at Montgarrie since Jacobite times, and the present one, an impressive grey granite building, dates back to 1880. Also dating back to that time is the waterwheel which, driven by the Esset water, powers the mill. This wheel is indeed a piece of Scotland's engineering heritage, and it's as effective today as it was in 1880.

The Master Miller, Donald MacDonald, mills as his great grandfather, and generations before him, did. He uses the best Scottish oats, which are renowned for their superior quality due to the extra hours of daylight in Scotland. It is this highly specialized process which makes the flavor of the oatmeal unique. It is packed and dispatched to bring you its traditional, crisp and nutty texture and flavor.

The public has recognized oatmeal as one of the healthiest foods of today. It is one of the most nutritious of all cereals, it is a valuable source of natural soluble fiber and it is important for its folic acid content.

Oatmeal Pancake Recipe
Based on the Bridge Creek Oatmeal Pancakes (from The Breakfast Book by Marion Cunningham) These are really, really good! Serve them with dollops of preserve and yogurt or maple syrup and butter.

2 cups buttermilk
2/3 cup Alford Oatmeal
1 large egg
2 tablespoons light brown sugar
2 tablespoons oil (I used Rice Bran)
1/3 cup all purpose flour
1 cup whole wheat pastry flour
1 teaspoon baking soda
1/2 teaspoon fine salt

1. In a large bowl stir together the buttermilk, oatmeal, egg, sugar and oil.
In a small bowl, whisk together the flour, pastry flour, baking soda and salt.
Whisk the dry ingredients into the wet, just until combined.
2. Heat a heavy griddle or skillet and brush with oil. Ladle batter onto skillet (about 21/2 tablespoons per pancake) and cook until lightly browned on each side. Makes about a dozen four inch pancakes.