I've been putting 1 cup of the steel cut oats, 4 cups milk or water (I use almond milk) a pinch of salt and whatever add ins I choose in my slow cooker on low 8 hours or overnight. In the morning I add whatever spices I want, sometimes a little agave, and top each serving with some nuts when they're served. This makes 8-16 servings depending on how much people eat and the leftovers keep well in the fridge or freezer. I usually just add a little milk and warm it in the microwave. 

So I bought a bread machine and a bag of Bob's Red Mill low-carb bread mix, www.bobsredmill.com/low-carb-bread-mix.h... Everything you need to make the low-carb bread is in the bread mix. Just follow the instructions on the bag.

It made this HUGE, 2 lb. loaf of bread (105 net grams of carbs per loaf). Remember eating hot, fresh-baked bread and smearing butter on it! Yup. It works great as toast and in French Toast! I cut a quarter of the loaf into 1-inch squares, drizzled olive oil over them, sprinkled herbs on them (e.g. garlic, parsley, thyme, parmesian cheese), tossed them and baked them into croutons. There's a crunch I've missed in my salads!

I took another quater, let it dry-out, then ran it through the food processor to make bread crumbs. I used the crumbs in meatloaf. Worked great.

I measured my BG one hour and two hours after eating the bread/toast, the salad/croutons and the meatloaf, and my BG levels never really rose more than 5-10 units (mg/dL).

I was eating Orowheat's Double Fiber bread, but that would spike my BG ~30 units per sandwich (2 slices of bread) and hour after eating. I think the Bob's Red Mill low-carb bread mix is the new substitute for me for anything needing bread. Just wanted to pass that on. Would work well as a breading for chicken or pork chops too.