Steelcut 'Irish' Soaked Oatmeal
Here is the NT recipe for just that, altered a bit..of course Irish OatmealFor the Soak:
1 cup WHOLE oats (Oat groats)
1 1/2 cups warm filtered water
4 TBS whey, yogurt, kefir or buttermilkTo Cook:
1 tsp sea salt
1 1/2 cups filtered water
They suggest putting the oats on a baking sheet and baking at 350 deg F until they turn light brown, then processing at a medium grind. However if you already have 'steelcut' oats, you could just lightly toast them to bring out the flavor...or skip this part.
Then it's suggested to soak the ground oats 7-24 hours in a mixture of the 1 1/2 cups warm, filtered water and 4 TBS whey or yogurt or Kefir. Use 4 TBS lemon juice in place of the whey/yogurt/Kefir if you HATE milk based soaks or have severe allergies.
Once the soak is complete, then bring 1 1/2 cups filtered water to a boil with the sea salt added. Add the soaked oatmeal (they don't mention draining it first, so it's a personal call, I guess) and cook over very low heat for about 5-10 minutes until tender enough to eat (stir alot, or it could stick or get lumpy or burn on the bottom of the pan. The finer the grind and the longer the soak, the quicker it'll cook up!
Add ins: raisens, nuts, fresh ground flax, cream, honey, sugar, etc would be extra yummy!