Steeling Myself for Oats

UPDATE:  It's the best version I've had so far, though I still think I like regular old-fashioned better.  And it took longer than 10 minutes.

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I've tried to like steel-cut oats, really I have.  How many nice tin containers of McGann's oats did I throw out before I confessed that I didn't like the flavor?  It tastes fishy to me, whether boiled on the stove or cooked in the Crockpot. I bought more than one tin because I wondered if they were rancid.  The only container of steel-cut oats that I liked was the Quaker version.  Why is that, I wonder?

But, like eating kale and kefir and such, this was something I really wanted to like.  Foodie or crunchy-mom pride, or something.  Especially because I love oatmeal.  And granola and museli.  So, I had bought the Whole Foods brand awhile back, in hopes of trying again.  And promptly ignored it as the container moved further and further back in the cabinet.

Today, I picked up the Best of America's Text Kitchen 2014, which contained a recipe for steel-cut oats that involved overnight soaking!

And you know how big soaking grains is these days.

So I picked up my cannister, which lo! and behold, had a similar overnight prep method.  Boil.  Refrigerate.  Reheat.

I can do that.  And I'm hoping I like it.

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Overnight Steel-Cut Oats

Boil 4 cups water.  Stir in 1 cup steel-cut oats and 1/4 teaspoon salt.  Cover and refrigerate.  In the morning, reheat for 9-10 minutes to absorb the excess water.  Serve as desired.

WF steel-cut oats container