My daughter got me to try steel cut oats a few years ago, and I was hooked. They are a bit chewier and denser than rolled oats, and they have a slightly nutty flavour. The first thing I wondered was how on earth to cook steel cut oats, and I tried a few methods, like making them in the slow cooker overnight. They take a bit longer to cook the traditional way, so I like to make a larger batch and bag it up for instant breakfasts. Much healthier than those packets of instant oatmeal containing who-knows-what chemicals.
For four cups of cooked steel cut oats, I dump one cup of steel cut oats into a large pot, and set it over medium high heat. I stir it every few seconds until the oats are hot and I can smell them. Then I add 3 cups of hot water, and a teaspoon of salt and bring it to a boil. At that point, I put a lid on the pot, remove it from the heat and let it sit at the back of the stove for a few hours, until the water is absorbed. You can let it sit overnight, and finish it in the morning.
Once the water is absorbed, I add three tablespoons brown sugar (or 2 tablespoons maple syrup) and a cup of milk to the oats. Sometimes I add a couple of chopped fresh dates and some pecans or almonds. Other times, I leave it plain. It makes about 4 cups, which I scoop into individual containers, or sandwich bags, and refrigerate. In the morning, I toss a handful of blueberries or raspberries into the oats, grab it and head to work. I can heat it there, and eat while I get ready for the day.
This makes four servings, about 5 points each on Weight Watchers. Contains 4 grams of fibre and 5 of protein.