This recipe calls for steel - cut oats, which sit slightly lower on the glycemic
index than rolled oats, which means they're less prone to make your blood sugar spike.
Because steel - cut oats are less processed they have a lower GI
than rolled oats for example, but nutritionally are practically identical.
Also, steel - cut oats take longer to
digest than rolled oats, and because of this, it leaves you feeling full longer, so you get more bang for your buck.
I typically use porage oats, which are definitely much
finer than rolled oats, and I do love the texture that results.
In addition, they're also slightly slower in calories and they also have a chewier texture, making them less
mushy than rolled oats.
Steel - cut oats, which take about 15 minutes to cook, contain more
fiber than rolled oats or instant varieties, but any type of oatmeal is a healthy choice.
Also one reviewer described more these as cracked than rolled oats
Steel - cut oats aren't just a solid source of protein; they also have a lower glycemic index
than rolled oats.
It turns out I love them much more
than rolled oats.
However, I would think that steel cut oats would work too - you just may need to add a little more cooking liquid and cook for a longer period of time for the steel cut oats to become very soft, as they take longer to cook
than rolled oats.
Also known as Irish or Scottish Oatmeal, steel - cut oatmeal, takes longer to cook
than rolled oats or instant oatmeal, but its nutty flavor and chewy texture are well worth the time.