Carps==sorry! Actually my steel oats concoption tastes like my grandmothers rice pudding. My granny was an old Swiss gal who didn't put a lot of spices into her meals. Her rice pudding was not very creamy, as others were, but it was the taste I grew up with so I like it. She cooked rice in the over in a dozen eggs with sugar and cinnamon. The rice started out raw so she baked it for about 3 hours (the rice cooked in the oven) but the dry heat took all the moisture out of the eggs. The result was kinda crumbly rice pudding. My steel oats baked thing reminds me of that. Kinda crumbly when I'm done but has that sugar/ciinnamon/egg flavor. I've tried to figure out how to make it more "custardy" but without whole eggs and with the protein powder in there, I'm not sure that is possible. Sorry this is no help! I'm surprised you can't get steel cut oats in NZ (not that I've ever been there or know what they have there but it's my own assumptions!)
I also read somewhere of cooking oatmeal, adding splenda and cinnamon and dropping like cookies on a cookie sheet and baking in the oven. Sorta like oatmeal cookies. You'd have to add a protein to that or again, mix in some egg white.

Sorry if this is no help!!!
Susan

