Steel cut oats are 'da bomb'.
I like rolled oats too, but for me they have to be thick
rolled oats because I like foods with texture.
And steel cut oats (known in some parts of the US as "pinhead' oats) certainly deliver a great texture.
My favorite way to have them is cooked with a touch of honey and some dried bing or ranier cherries.
They are also the key ingredient in "goetta", an peculiarly regional variant on 'scrapple' It is said to have been invented years ago by the plentiful German population of the area, although no one has ever really been able to pin it down to any specific 'old country' German tradition.
I discovered the stuff on my first annual convention trip to Cincinnatti more than 34 years ago. Basically goetta is mainly steel cut oats cooked with seasonings and some chopped or ground pork (a shortcut way is to make it with bulk breakfast sausage); the resultant cooked mush is put into a loaf pan and allowed to cool. When cold, it is cut into slices and browned to crispness in a pan with the animal fat of your choice (bacon fat is common and traditional; duck or goose fat takes to into another realm of decadence).
Not an everyday food (though to some Cincinnatians it apparently is) but either way, it's insanely
great with a couple of eggs on the side for breakfast.