It seems I didn't know what steel-cut oats were. I've looked it up, we apparently call that coarse oatmeal in Britain, and it's not stocked by the largest supe

It seems I didn't know what steel-cut oats were. I've looked it up, we apparently call that coarse oatmeal in Britain, and it's not stocked by the largest supermarkets — only health food shops. Coarse/thick-rolled oats should be fine soaked overnight, or fine/thin-rolled oats for the soak-in-one-minute-in-the-morning way. Both grades are easily available in the UK. I would tend to use the thin ones for breakfast, and the coarse ones for making things like flapjack (similar to a granola bar).