I've seen several people insist that steel-cut oats are better than regular oats. What makes them different?
Specifically, steel cut oats look like little pellets, whereas rolled oats have the familiar flat shape from going through a steel roller. The rolled ones expose more surface area and therefore cook faster, but produce a different final texture. I do like the steel-cut ones better, but they take upwards of half an hour to cook. You can make a large batch and reheat it for 2-3 days if you like. I think some folks also use a pressure cooker to speed them up.
They're coarser, so they have a better texture when cooked. Rolled oats are mushy and bland, even if you get the non-instant variety. Groats are a pain in the butt to cook: like millet, they take forever.
Steel cut oats are a nice compromise (technically steel cut groats). Get some yummy groaty flavor, but the prep time is much lower (a mere half hour, instead of a week or two for whole groats).
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