Ditto to the 'creamier'/'porridge-like' nature of a good slow cooker steel-cut-oats batch.
I got into it years ago via Alton Brown's recipe, which used a good amount of half-and-half. I'd use almond milk or similar these days. Also, Mark Bittman has a good method -- on the NY Times, I think, so easy to google -- where at night you quickly bring the oats (steel cut) to a boil, then cover and let cool. Then in the morning you just bring it back to a boil for about 7 or so minutes ... less fuss than the usual method (25+ minutes on the range!)
"Habe nun, ach! Philosophie, Juristerei und Medizin, Und leider auch Theologie Durchaus studiert ..." (Goethe, "Faust")
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