I haven't tried toasting the oats in butter, but you can bet I will.
What does the toasting do for them? Make them cook faster?
I, too, cook my steel-cut oats in dairy, but I use a mixture of half
heavy-cream and half water. I've tried cooking them in half-and-half
(light cream for you Brits) which you would think would be the same, but
it doesn't turn out the same. I like to throw a handful of raisins in
with the water/cream mixture as it heats, plumping them and drawing out
their sweetness, then I add a small amount of brown sugar and a large
amount of butter at the end. Yum.