This tasty twist on the usual bowl of stovetop oatmeal may be served hot or cold with your favorite milk or layered with yogurt and fresh fruit for a satisfying breakfast parfait.
Yield: 2 servings
Hot water (you'll need about 1/2 cup, but boil a little extra)
1tablespoonbutter or coconut oil
1cupthick-cut rolled oats (I like Bob's Red Mill--use certified gluten-free oats if necessary)
A pinch (1/16 teaspoon) sea or kosher salt
2teaspoonshoney
Optional toppings: slivered toasted almonds or nuts of choice, toasted coconut, raisins or other dried fruit, milk, fresh berries or seasonal fruit, other sweetener of choice, etc.
Pour a 1/2 cup of hot water over the oats and stir. (You want just enough water to cover the bottom of the skillet and moisten the oats. If your skillet is larger, you may need an extra couple tablespoons of water.) Add the salt, reduce the heat to a simmer, cover the pan, and cook for 3 to 4 minutes or until the oats have absorbed the water.
Uncover the oats and stir over the low heat, allowing any excess moisture to evaporate and the oats to dry out a bit. Remove the pan from the heat, drizzle with the honey, and toss to evenly distribute.
Transfer the oats to two bowls, add toppings of choice, and enjoy.
Notes
The oats may be prepared in advance, cooled, covered and refrigerated. Gently reheat in the microwave or use as a cold cereal or in a breakfast parfait.
If you wish to double the recipe, use a bigger pan and adjust the water to just cover the bottom of the skillet and moisten all of the oats. The idea is to wet the oats without having too much excess liquid.