related recipe: “Baked Oatmeal with Fresh Berries”

How to Make Oatmeal with Rolled Oats

• Stovetop: For four servings, in a medium saucepan bring 3-1/4 cups water and 1/4 teaspoon salt to boiling. Stir in 2 cups rolled oats (old-fashioned). Reduce heat and simmer, uncovered, for 5 minutes, stirring occasionally. Remove the pan from the heat. If desired, cover and let stand for 2 minutes before serving. This allows the oats to absorb any remaining liquid.

Tip: For creamier oatmeal, add the oats to the pan along with the water and salt.

• Microwave: For one serving, in a medium microwave-safe bowl combine 1 cup water, 1/2 cup rolled oats, and a dash of salt. Microwave on 100 percent power (high) for 2-1/2 to 3 minutes. Stir before serving.

How to Make Oatmeal with Quick-Cooking Oats

• Stovetop: For four servings, in a medium saucepan bring 3-1/2 cups water and 1/4 teaspoon salt to boiling. Stir in 2 cups quick-cooking oats. Reduce heat and simmer, uncovered, for 1 minute, stirring occasionally. Remove the pan from the heat. If desired, cover and let stand about 30 seconds before serving. This allows the oats to absorb any remaining liquid.

Tip: For creamier oatmeal, add the oats to the pan along with the water and salt.

• Microwave: For one serving, in a medium microwave-safe bowl combine 1 cup water, 1/2 cup quick-cooking oats, and a dash of salt. Microwave on 100 percent power (high) for 1-1/2 to 2 minutes. Stir before serving.

How to Make Oatmeal with Steel-Cut Oats

• Stovetop: For six servings (2/3 cup each), in a large saucepan bring 4 cups water and 1/2 teaspoon salt to boiling. Stir in 1-1/3 cups steel-cut oats. Cover and simmer for 25 to 30 minutes or until the oats are just tender and the liquid is nearly absorbed.
• Make-ahead directions: Prepare as above. Place cooked oatmeal in an airtight container and chill for up to 3 days. Place 2/3 cup chilled cooked oatmeal in a microwave-safe bowl. Microwave, covered with waxed paper, on 100 percent power (high) for 50 to 60 seconds or until heated, stirring once.
• Slow cooker oatmeal: In a 3-1/2- or 4-quart slow cooker combine 6 cups water, 2 cups steel-cut oats, and 1 teaspoon salt. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours. (Shown above topped with dried fruit.)

• Sweeteners such as brown sugar, honey, maple syrup, or agave syrup
• Dried fruit such as tropical fruit bits, chopped dates, dried cherries, raisins, currants, dried cranberries, snipped dried apple slices, and/or snipped dried apricots

• Fresh blueberries, sliced bananas, and/or sliced strawberries
• Chopped nuts, including pecans, hazelnuts, walnuts, or almonds
• Shredded or flaked coconut

• Milk, half-and-half, Greek yogurt, vanilla yogurt, almond milk, rice milk, or soy milk
• Pumpkin butter or
• Cinnamon applesauce
• Sprinkle of ground cinnamon, ground nutmeg, or apple pie seasoning