I love oatmeal. We make it often (particularly before a big game); and it's my go-to when I'm having breakfast at Nyack's fabulous Art Cafe or one of the many Starbucks I stop at when I'm on the road for volleyball tournaments. Stephan made this beautiful bowl, which reminds me of Sarabeth's Papa Bear porridge (a favorite when we lived in the city). If I'm rushing, I use McCann's Quick Cooking Rolled Oats. But when I've got the time, I'll use steel cut oats (either McCann's or Country Choice Organic), which need to simmer for about 30 minutes. Just follow the directions on the box/can. The only thing I do differently is add milk (preferably almond) vs. water. Then I throw in whatever fruit I've got (the bowl above includes pineapple, bananas, strawberries, blueberries, green apple and golden raisins) and some nuts and finish it off with a touch of maple syrup and cream. And then I'm satiated for half the day!