Not-Mushy Oatmeal (aka Chewy Granola)

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

Ingredients

Hot water (you’ll need about 1/2 cup, but boil a little extra)
1 tablespoon butter or coconut oil
1 cup thick-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
2 teaspoons honey
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.

Bring water to a boil in a tea pot or small pot.
In a medium-size skillet with a lid (a 9-inch diameter is ideal), melt the butter or coconut oil over medium heat, and then stir in the oats. Sauté the oats for 2 minutes or until the oats are lightly toasted and you can smell a nutty aroma. Stir the oats as they toast.
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.

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.