Way to go on your 4 AP.
Steel cut oats are cut rather than rolled, like we're used to with Quaker oats. My experience is that they generally take longer to cook; I cook mine in a rice cooker usually, and they have a slightly chewier quality. They are good. They're whole grain and I believe have a lower glycemic index than the quick oats we usually eat. I think there are some shortcuts to cut down on the cooking time - presoaking, etc., but I haven't tried it. I usually only make them on weekends, but will sometimes make a pot and refrigerate the leftovers. Then in the morning I will cut the "log" of leftovers and serve with a little low-cal syrup. Delicious.