* If you are a fan of creamy oatmeal, use the larger amount of both the water and milk.

If you are a fan of chewy oatmeal, use the smaller amount of both water and milk.

Use whatever milk you’d like. I prefer using either soy milk or cow’s milk. In my experience, oat milk tends to be too starchy for making oatmeal. But any alternative milk will do.

** Topping possibilities:

• 2 Tbsp sugar + 2 to 3 tsp ground cinnamon + a pinch of salt
• 1/2 pint of strawberries sprinkled with 2 Tbsp sugar and a pinch of salt, left in the fridge for at least 15 minutes (up to the day before)
• 2 sliced tart apples simmered with 2 Tbsp sugar until the slices soften
• A drizzle of maple syrup and chopped walnuts
• Honey, berries, and butter

*** For the creamier, longer-simmering version, it will start out watery, and at a certain point it will noticeably thicken (e.g., the bubbles will get bigger), while still remaining very pourable and creamy. Leave it uncovered the whole time, and be careful not to let it bubble over. If you’re using a wide pan instead of a small saucepan, you may need to add a bit more water as it cooks (more water will evaporate from a wide pan).

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