Steel-cut oats are a step up in the oatmeal department. They “have a kind of flavor and personality that rolled oats just do not have,” says LauraGrace.

alanbarnes starts by toasting the oats dry over medium heat, stirring constantly, until the color starts to change and they become aromatic, then adds three times as much water as oats, and simmers slowly for half an hour. By toasting the oats, “you’re not completely transforming the flavor, but definitely adding significantly to it,” he says. “It’s like the difference between toast and plain bread.” mobirose toasts the oats in a bit of butter, then cooks them in water and milk.

LauraGrace cuts down on the cooking time by bringing the oats and water to a boil the night before, then removing from the heat and covering; return to a boil in the morning and cook until thick. She also cooks a large batch on the weekend, and reheats it for breakfast during the week. “The stuff reheats like a champ!” she says.

Some hounds bake with steel-cut oats, too. They’re “killer in bread,” according to Fritter, and greygarious substitutes them for half the rolled oats in oatmeal cookies for a nutty chew.

Board Link: I bought a can of Irish Oats-now what?

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