STEEL-CUT OATS are one of the greatest breakfast pleasures I know. They take a little longer to cook than flat rolled oats, but oh, are they worth it! When cooked slowly in the oven they become creamy and a little chewy, without any of the mushiness that puts some people off regular oatmeal. Their distinct grains, pearly and delicious, are preserved even when cooked. Steel-cut oatmeal also reheats nicely, so you can make a big batch at the start of the week and quickly reheat a bowl every morning. These will also cook a little faster if you mix everything and put it in the fridge overnight. It isn't necessary, but it is helpful.