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Cooked in water (in my rice cooker's porridge cycle) and then added milk and maple syrup.
Tried it also on husband and daughter, and neither quite liked it.
I don't know. It just feels like I'm eating soaked cardboard. I guess I am not thrilled about the texture.
No offense to oatmeal lovers. I tried because I wanted to like it!

I'd mix in bread dough and bake a loaf.

Try adding more to it before you discount it completely. I agree with juliebugsmama - a generous dose of brown sugar and cinnamon should help, as would a few pats of butter, a splash of vanilla or almond extract, and any kind of fruit or nuts. I personally love to stir a few spoonfuls of honey-sweetened peanut butter into it and top with banana slices.

If all else fails, there are a number of bread and/or muffin recipes that call for cooked oatmeal. You can also grind up the uncooked oats and turn them into oat flour, and then use in baking. I actually really love it in bread products - it gives it a nice texture and bumps up the nutritional value as well.

Personally, I love steel cut oatmeal mostly for the texture and the natural oat flavor. To me, it sounds like something was off on your cooking method.

For example, I've tried Alton Brown's overnight crockpot method, and it didn't work out for me. It had an overcooked, almost burned flavor.

My wife's stovetop method (approx. 30 minutes cooking time) doesn't work for me either. The grain doesn't seem fully-cooked to me.

My preferred method: the night before, bring 4 C. water to a boil -- add 1C. steel cut oats, turn off the heat and cover the pot. Leave until morning. In the morning, bring it back to a boil, and turn the heat down and let it simmer for 10 minutes. Add a pinch of salt (you must not add salt while cooking it), stir and serve.

@tusti: I have a cat. She didn't like it either.

I mixed some with yogurt and my daughter ate it.

I am sure it would taste better if I added butter and sugar to it, but I am trying to cut down on those. I also think the cooking method was fine. It soaked overnight and cooked in low temperature in the rice cooker's porridge cycle, and looked beautiful in the end! I wish I liked it, because I'd eat it everyday.

I might try with some stewed yogurt, and then try some muffins.

And I will process the rest and use in bread (thanks @kimberlymac).

if you cook it with banana and/or peach slices it changes the texture

Salt shouldn't be added to steel cut oatmeal while it is cooking! (it makes the oatmeal tough) Add a pinch of salt, to taste, after it is cooked.

Cook it in MILK... and season the milk with brown sugar, vanilla extract and a dash of salt. Then cool it off by pouring some more milk on the edge of the plate...

I worked for Quaker Oats for many years and oatmeal is very polarizing - people either love it or hate it. If you want to taste GREAT oatmeal, go to Le Pain Quotidien... they make outstanding oatmeal there. Order it with milk and seasoned. Truly great.

If you're still not up to it in the cooked creamy form... I use oatmeal to "bread" eggplants for eggplant parmesan and making eggplant sandwiches.

I was going to suggest making a big batch of granola, but I'm not sure if that would work with steel cut.

I feel your pain. I had a canister of steel cut oatmeal for about two years. I finally finished it, thinking at that point it should have just been tossed due to age, but you have to boil it for so dang long I figured that would kill off any nasties anyway.

Perhaps one more suggestion for preparing steel cut oats - try sauteeing the dry cut oat kernels before you cook it in a small bit of butter in the saucepan. Kind of like toasting it, the flavor heightens. Then cook as suggested by several others who posted here, steeping in boiling water, then letting it rest overnight and finishing it in the morning. I also suggest the salt added afterwards along with dark brown sugar and cinnamon and cream.