Food & Wine (December 2008)
Since we started eating steel-cut oatmeal a few years ago, quick-cooking oats just don't hold the same place in our hearts. Sure, they still make for a nice -- and most importantly quick -- weekday breakfast.
But they just don't have the flavor and substance of steel-cut. Steel-cut oatmeal is so substantial, with a fuller flavor and texture that makes quick-cook seem as if it's merely masquerading as oatmeal.
When you eat steel-cut, you think, "Oh! So this is what oatmeal is supposed to taste like!"
But there's always that issue of time.