We can't believe this hasn't occurred to us before! After all, we toast rice in butter or oil before making pilaf and we toast nuts before adding them to any dessert recipe. We know that a few minutes of toasting adds depth and extra nuttiness to whatever it is we're making, so of course this is a perfect technique for steel-cut oatmeal.
Boyce suggests toasting the grains in a tablespoon or so of butter until they are visibly darker. Keep a few of the raw grains so you can tell the difference. She also says that your kitchen will smell like popcorn when the grains are properly toasted.
We can't wait to try this with our next back of oats - and you can bet that will be sooner rather than later!
Related: Five Ways to Eat Oats