Oatmeal? Did someone mention oatmeal
I have experienced several sorts of oatmeal and go back and forth between the Quaker (supposedly) old fashioned and McCann's slooooooooooooow cooking steel cut. For the record, Quaker also has a steel cut
(if it was mentioned earlier, I apologize for repetition)
I do not eat the quickie oats where dumping boiling water (or warm tap water) 'cooks' them. I find their consistency similar to that of paste.
What I like about steel cut (as opposed to rolled) is the texture and the flavor. Being a snobbish sort, I insist on soaking them for an hour or so in heavy cream (half and half will do well too). The unfortunate part is that they require more attention and time for cooking. I was introduced to McCann's by my grandmother originally, she would prepare them for a homebound friend of hers and then dash out the door to bring them to her. One day I got curious and sampled them. I liked them.
My love of Quaker old fashioned (the 5 minute cooking) is their ease of preparation and if I want them mushier, I just add more cooking time and if I want them firmer I cook them less and eat them more swiftly...the moisture makes them go soft after a time). The old fashioned also work well with my additives: either raisins or cinnamon or freshly diced apple or apple and cinnamon. For these, instead of cream, I cook them in a mixture of milk and water (2 parts milk for 1 part water).