Ingredients
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4 cups Water
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2 cups old-fashioned (rolled) Oats
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½ teaspoon Kosher Salt
Directions
Fifteen minutes of cooking for four mornings of hot oatmeal that’s a good deal. If the idea of cold, leftover oatmeal doesn’t inspire you to get out of bed, remember that it comes back to life almost instantly in the microwave. I eat these oats almost every morning in the winter months, but it’s never the same breakfast twice one day I’ll top the oatmeal with peanut butter and maple syrup, another I’ll sprinkle it with toasted almonds, yogurt, and blueberries. And if I have oats left over when the weekend comes? I stir in some za’atar and top it with a fried egg.
Steps
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1
Done
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In a medium saucepan, bring the water and/or milk to a boil. Add the oats and salt and adjust the heat so that the whole thing is at a light simmer. |
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2
Done
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Cook until the oats are as tender as you like them start tasting after 10 minutes (it could take as long as 20). |
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3
Done
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Serve immediately, or let cool, pack into an airtight container, and store in the refrigerator. |
