"Ten years ago, if you'd told me that I'd one day be excited about oatmeal, I would have laughed at you. Back then, oats and I didn't mix. I'd eaten a few too many packets of instant oatmeal during college, and I'd sworn off the stuff. I thought oatmeal in any form was mushy and bland. But steel cut oats changed all that for me. They're creamy rather than mushy, with a nice al dente bite. Compared to the instant oats of my past-or even old fashioned oats-they're a thousand times more satisfying."
"I'm sharing my favorite stovetop steel cut oats recipe below. These days, it's a staple in my morning meal rotation. Even if you're an oatmeal skeptic, I hope you'll take a chance on it. This recipe could win you over to team oatmeal too!"
"Steel cut oats are oat groats that have been roughly chopped. Whole rolled oats (aka old fashioned oats) are oat groats that have been steamed and rolled into flakes. Quick-cooking oats (aka instant oats) are oat groats that have been steamed longer and pressed into thinner flakes than whole rolled oats. I use all these types of oats for different things."
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