This is a shot of my breakfast preaparation; Steel Cut Oats in a 1/4 cup measuring cup, ready to add to 1 1/2 cups boiling water. This is a great start to the morning, Oatmeal and a cup or two of coffee. I really like Steel Cut Oats, they have a better texture and after I’ve eaten them, they stay with me longer, so I don’t feel hungry at mid morning. I eat them plain with a little Silk Almond Milk.
Steel-cut oats are whole grain groats (the inner portion of the oat kernel) which have been cut into pieces. They are commonly used in Scotland and Ireland to make porridge, whereas rolled oats are used in England, other English-speaking countries, and Scandinavia. They are sometimes named after the grade of cut, e.g. pinhead oats; steel-cut oats from Ireland are sometimes called Irish oats. Steel-cut oats are golden in color. They come in different grades depending on the size of the pieces: pinhead (the largest), coarse, medium and fine. Steel-cut oats take longer to cook than instant or rolled oats due to their minimal processing, typically 15–30 minutes (though much less if pre-soaked). The flavor of the cooked oats is described as being nuttier than other types of oats, and they are also chewier.
If you like a little more flavor, you can add some fruit to the oatmeal. I’ve tried dried cherries, blueberries, apples, raisins, walnuts, and pecans and all make a very tasty breakfast. It does take longer to cook, but tastes so much better than quick oatmeal. Have a Great Day!