Steel Cut Oats vs. Rolled Oats

I usually eat oatmeal in the morning with mix-ins (the recipe and description is in one of my previous posts: Bring Back the Oatmeal!).  But this morning, I finally got a chance to try steel cut oats.  I knew that steel cut oats are less processed, even better for you, and some people really like the texture.  My good friend Kate (thanks Kate!) gave me a small canister since she has in's at the big wig oat company.  Boy, have I been missing out.

Steel cut oats look different from rolled oats.  From my observation, I can see the kernel on the oat.  The outer shell (slightly darker in color) has been removed from rolled oats.  Rolled oats are also "rolled" (flat, pliable) whereas steel cut are more compact kernals of wheat cut in half, not lengthwise.  I think this distinction in processing makes the steel cut oats less processed - you got the kernal and the oat is in more compact form.  I bet there is more fiber given the kernel, but not sure (don't have proof).

Cooking these buggers takes awhile.  It is a half hour job with some stirring in between and adding liquid if it starts to stick to the bottom of the pan.  I think steel cut is great for weekend mornings when you have a little more time to afford making your breakfast.

I used some water at first to soak the oats, then added lots of whole milk to cook over low heat.  It turns gooey and sticks to the bottom, but with some stirring and adding more milk, it doesn't create a mess, you can use a metal spoon to dislodge it from the bottom of the pan.

The steel cut oat taste, you ask?  Really good, definitely better than rolled oats!  More chewy and nutty, compact grains.  It's like eating small packets of chewy rice.  But, a clean finish versus glutinous feeling.  I think it tastes really good on its own even without the mix-ins (now that says something).  I did use whole milk to cook the oats, but then again, I am comparing it to rolled oats cooked in whole milk.