Hot Oatmeal

Sometimes the simplest breakfast is the one you keep coming back to. This hot oatmeal cooks up in minutes and gets its sweetness entirely from raisins and cinnamon, with no added sugar at all.

Sunflower seeds stirred in after cooking add a nutty crunch that keeps each spoonful interesting. They also bring healthy fats and protein that help this bowl hold you through the morning instead of leaving you hungry an hour later.

Cook the oats gently. A low simmer gives you creamy, porridge-like oatmeal, while high heat and rushing produces something gluey and stiff. Stir occasionally and let it take its time.

Kitchen Tips

• Add the raisins while the oatmeal is still hot so they plump up and release their sweetness into the bowl.
• Use rolled oats, not instant. Instant oats turn to paste, and steel-cut oats take much longer than 10 minutes.
• Top with cold milk or a dollop of yogurt for a nice temperature contrast against the warm oats.

Variations

• Swap raisins for dried cranberries or chopped dates.
• Use pumpkin seeds or chopped almonds instead of sunflower seeds.
• Stir in a spoonful of peanut butter while the oatmeal is hot for extra protein and richness.