For American Heart Month, we're turning to a breakfast staple of a heart-healthy diet. Oatmeal comes in many varieties for many cooking methods — you may reach for a canister of round flakes for quick boiling, or tear open a flavored packet for 'instant' results. But in order to have our oats ready faster and faster, they need to be processed: smashed, toasted, and steamed. The end result may be fast, but it may also be mushy and pasty. But there's another cooking method that we think is worth the wait: the old-fashioned way.
This recipe calls for 'steel-cut' (or 'Irish') oats, which are less processed than their flattened ('rolled') counterparts. Nutritionally, oats are very similar across processing styles, but the intact grains of steel-cut is digested more slowly, keeping you full for longer and with less of a blood sugar spike. This variety has a more distinct texture and keeps well in the refrigerator, so you can cook a big batch and have homemade breakfast for days.