I wrote about steel-cut oats in my last book, but I’m continually stumbling across ways to use them that never would have occurred to me—in both the sweet and savory realms. For example, this Indian-spiced version, or steel-cut oats spiked with scallions and soy sauce. On the sweeter side, this recipe features dates, coconut, cinnamon, and pecans. And if you want to start with the basics, you can learn them from Deborah Madison right here.
Oats, Savory and Sweet