Steel-cut oats are very different from their quick rolled oat relatives. Lily learned this the hard way when she tried to cook the steel-cut oats the way she’d ordinarily make oatmeal. She complained about the hard texture.
Thanks to Lily, I knew better. I added plenty of water and time to cook. I also added a chopped banana and sprinkled cinnamon and nutmeg to enhance the already creamy taste. A delish breakfast dish!
Notes from the cupcake rescue league 