Steel cut oats are at their absolute best when they are done overnight in the oven at about 225 or 230 F with water about 3 and a half parts to one part oats, with a big sprinkle of salt.   I find that Le Creuset cookware works especially well for this -- the Dutch ovens with heavy lids are perfect.  It can be done in stainless steel, but doesn't work as well, I find.  

The oats just benefit from a stir or two in the first hour of cooking and then there is the silkiest oatmeal in the morning.  Don't stir, just scoop out what you want.   The resulting porridge isn't heavy at all and really easy to digest.

This is the way people used to cook oats and it's easy to see why once you've tried it out.   Make a big batch and keep it in the fridge for three or four days and simply re-heat what's needed in the morning in a pot on the stove.  It's then quick to prepare and delicious for the rest of the week.