Perfect Oatmeal

The secret to creamy oatmeal is knowing when to stop. Once the water is just absorbed, after about five minutes, you stir in cinnamon, raisins and walnuts, cover the pan, and cut the heat completely. That off-heat rest lets the oats keep swelling in their own steam, so they finish plump and soft instead of gluey.

Cooking the oats in salted water rather than milk keeps the flavor clean and lets the toppings carry the bowl. The raisins go jammy and sweet as the oatmeal steams, the walnuts add crunch and a little richness, and a half teaspoon of cinnamon warms the whole thing through.

At the table, loosen it to your liking with soy milk and sweeten with a drizzle of honey, so everyone builds their bowl the way they want it. It’s hearty, high in fiber, and faster than most people expect.

Pro Tips

• Don’t overcook on the burner; the five-minute covered rest does the real softening.
• Toast the walnuts in a dry pan first for deeper, nuttier flavor.
• Add the raisins while it cooks so they plump up, or stir them in at the end if you like them chewier.
• Splash in a little more milk at the end if it thickens past what you want.

Variations

• Swap the raisins for dried cranberries, chopped dates or sliced banana.
• Use pecans or almonds in place of walnuts.
• Stir in a spoonful of peanut butter or a handful of berries before serving.