Basic Steel Cut Oats (casserole)

A simple method for making this long-cooking grain. I really enjoy oatmeal for breakfast, but have not previously prepared steel-cut oats. I followed the suggestion to let the cut oats sit in milk and water over night (refrigerator) to reduce baking time. However, after the recommended 30 minutes (and 10 minutes resting), it had barely thickened. I popped it back into the oven for another 10 minutes, and that did it - it was nice and thick, and delicious.

Probably soaking overnight would reduce baking time if it was room temperature, however when its cold from the refrigerator, you need to add extra time for it to warm up.

If you love porridge, this is a great approach to making it. The steel cut seems to not suffer the mushy factor I found with baked rolled oats.

Unlike the baked rolled oats, which turn mushy, the steel cut oats hold their form, and are great re-heated.