(by Katherine B. Weissman)
generous 1 c. water
salt
1/3 to 1/2 c. Bob’s Red Mill Steel Cut Oats: “The Golden Spurtle” (The name always makes me smile; these oats take less time to cook than most steel cut varieties.)
sprinkling of flax seeds
0% yogurt, plain or flavored
a couple of prunes
fresh fruit (peaches or nectarines are especially good) and/or nuts, and/or a sprinkling of granola
Bring water to boil.
Salt it.
Add oatmeal.
Cook uncovered, stirring occasionally, on low flame for 10 - 20 minutes, depending on how soft you like it. (I prefer it somewhat al dente.)
Let it sit, covered, for 2 - 3 minutes. It sort of coalesces.
Put in bowl and accessorize.
(Read Morning Glory, the story that accompanies this recipe.)