While all oatmeal available is a "whole grain", rolled oats, oatmeal are all pre-cooked/steamed/rolled and dried with the husk of course. What makes steel cut oats different is that it is the whole grain machine-cut into 3 pieces with no other pre-processing.
While there are many great tips out there to cook steel cut oats, I needed one using a pressure cooker. So after some trial and error, here is how I cook it ...
Soak 1/4 cup of steel-cut oats in 1 cup of water(1:4 = oats:water) for any length of time from 2 hours to 24 hours. If you choose to skip this step, oats tend to cook like par-boiled rice - (semi cooked separate grains) with a crunchy texture that doesn't blend well with milk/yogurt. Some like it this way though. I prefer mine mushier. So I never skip this step.
Fill the cooker with some water and pressure cook the soaked oats in a stainless-steel vessel placed in the cooker upto 2-3 whistles. This set up avoid burning the food that is pressure cooked. Make sure the vessel is only half-filled with the oats-water mixture as oats tends to bubble out of the vessel.
Also if you want to pressure-cook oats and say rice which may require more whistles (in separate vessels placed in the cooker at the same time) the extra time will not hurt the oats as long the vessel is big enough for the oats to bubble up.
I tried oats with milk and stevia (natural leaf - sugar substitute) and not having the sweet tooth for a sugary breakfast I switched to having oats with yogurt like a runny 'thayir saadham' with a tiny dollop of my favourite pickle (anything from mango pickle to carrot thogaiyal). Love my breakfast now.
Have a hearty healthy Beginning everyday :-)
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