Oatmeal

Old-fashioned oats and rolled oats are the same thing: whole oats that are steamed then pressed between rollers and dried. Quick or quick-cooking oats are pressed thinner and sometimes chopped smaller, so they cook faster but have less texture. The difference between the following recipes is the amount of water, the cooking time and the minimum bowl size required.

OLD-FASHIONED OR ROLLED OATS  (Serves 1)

• 1/2 cup “old-fashioned oats” or “rolled oats”
• 1 cup water
• 2 tablespoons maple syrup or other sweetener
• Dash salt
• 1/8 teaspoon cinnamon, optional
• 6 to 8 pecan or walnut halves, broken into smaller pieces, 
• about 2 tablespoons, optional
• To taste chopped apple, optional
• To taste nondairy milk, optional

In a 1-quart microwavable bowl mix oats, water, syrup, salt (and cinnamon, nuts and apple if using). Microwave* on high 2 1/2 minutes; stir. Microwave 30 seconds, stir; repeat until thickened to desired consistency. Serve as is or add a little milk to taste.

QUICK OATS  (Serves 1)

• 1/2 cup “quick oats” or “quick-cooking oats”
• 3/4 cup water
• 2 tablespoons maple syrup
• Dash salt
• 1/8 teaspoon cinnamon, optional
• 6 to 8 pecan or walnut halves, broken into smaller pieces, 
• about 2 tablespoons, optional
• To taste chopped apple, optional
• To taste nondairy milk, optional

In a 2-cup microwavable bowl mix oats, water, syrup, salt (and cinnamon, nuts and apple if using). Microwave* on high 1 minute; stir. Microwave 30 seconds, stir; repeat until thickened to desired consistency. Serve as is or add a little milk to taste.

*Oatmeal may also be cooked in a small saucepan on the stove. Bring to a boil then simmer 5 minutes for rolled oats or 1 minute for quick oats, adding water if needed. Let sit off-heat a couple of minutes to allow oats to further absorb liquid.