Macroom Oatmeal Mills

Food Hero Story

Traditional stone-ground oatmeal made by Donal Creedon at Macroom Oatmeal Mills The mill has been in use since 1832 and Donal is a descendant of the original owners, the Walton family. The oats are toasted on cast iron plates for two days before being dehulled and then stone-ground, an age old process which has been used over several generations. Both the oatmeal and Whole-wheat Stone-ground Flour are beloved by cooks for the lovely slightly nutty texture they add to bread. Macroom Oats have a strong advocate in Ballymaloe where it’s porridge has been served at breakfast for many years!