Oatmeal Recipe

It's hard to believe there's such a thing as instant oatmeal when the real thing is so quick and simple to make. It's a totally delicious, totally bargain, totally vegetarian breakfast.

I realize that most of you probably already know how to make oatmeal, but I'm writing this to empower my vegetarian peeps who don't. Oatmeal takes about ten minutes to make and, if you buy the oats in bulk, costs literally pennies per serving.

To make oatmeal simply use twice as much water as you do rolled oats. 1/2 cup of rolled oats and one cup of water makes a good serving for one. (But it really is so delicious I usually go up to 3/4 oats to 1 1/2 cups water. This makes enough for seconds.) For two people, try 1 1/2 cups oatmeal to three cups water.

Bring the water to a boil in a pot over medium high heat. Add a pinch of salt and then the oatmeal. (At this point, you can also add some raisins or other dried fruit, ground cinnamon, nutmeg or allspice, or best of all: sliced banana). Turn the heat to low and let that baby simmer real gentle for about five minutes.

At the end of five minutes, remove the pot from the heat and cover with a lid. Let sit undisturbed for another five minutes.

While that's waiting, you can assemble your toppings bar. Take everything that's kind of sweet or oatmealy in your pantry and fridge and put it on the kitchen counter. Think: honey, maple syrup, jellies, jams, milk, soymilk, cream, butter, slivered almonds, toasted walnuts, etc. I love Dulce de Leche and this Brazilian coconut jam I get at the Farmer's market.

When the five minutes is up, ladle the oatmeal into bowls and top, as desired, with a few of the items from the toppings bar. Enjoy!