With the weather turning chilly, easy-to-cook steel-cut oats (also called Irish oatmeal, or groats) are making their regular comeback at my breakfast table. Not heated or pressed like regular rolled oats, steel-cut oats are a favorite in my house because of their well-known cholesterol-lowering abilities, slightly nutty taste, and hearty texture (toothy, not mushy). Here's how to cook up a batch.
For a single (generous) serving: Combine 1/3 cup steel-cut oats and 1 cup water in a small saucepan. Bring to a boil, then reduce heat to low and cook, stirring occasionally, for 20-25 minutes, to desired consistency.
To save time in the morning: The night before, combine oats and water in pan, bring to a boil, stir, turn off heat completely, cover, and let sit overnight. Heat it up in the morning for about 5-10 minutes.
To make enough for the week: Combine 1.5 cups steel-cut oats and 4.5 cups water in a larger saucepan. Bring to a boil and cook to desired consistency. This makes about 4 cups cooked oats. Cool remainder, store in fridge, and heat desired amount each morning for 5 minutes in a small pan with a little water or milk. (I don't recommend microwaving, which can make the grains tough.)