I agree about steel cut oatmeal. It tastes better, and takes longer to
cook.

I cook it two ways: one is in a pressure cooker. Put 1 cup of oats
and 2 cups of water, a pinch of salt in a heatproof bowl; cover with
aluminum foil and put on the rack in a pressure cooker. Cook it for 15
minutes after it comes up to pressure. reduce the heat quickly under
cold water, and check for doneness. Cook longer if needed.

The other way is in a slow cooker. Here's a good recipe for it:

Crockpot Oatmeal
>From Linda Larsen,
Your Guide to Busy Cooks.
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Make sure to use steel cut oats in this delicious crockpot breakfast
recipe. You can find them in tins alongside ordinary rolled oats in the
supermarket
INGREDIENTS:

* 1 cup steel cut oats
* 1 cup dried cranberries
* 1 cup dates, chopped
* 4 cups water
* 1/2 cup half and half

PREPARATION:
Spray inside of slow cooker with nonstick cooking spray. Combine all
ingredients in the slow cooker, cover and cook on LOW for 8 to 9 hours.

Stir well before serving. 4 servings

yetanotherBob wrote:
> To my taste, steel cut is the best. They're simply hulled oat kernels
> (I think they're called "groats") that have been sliced in half
> lengthwise by a steel blade.